I made this schnitzel for Yom Tov and had a lot of bochurim as guests. They couldn’t eat enough of it! I know bochurim eat anything, but these had discerning palates (at least I hope so!). My family enjoyed it too, so you can rely on their opinion. They do have discerning palates! This recipe is from Simi H.

Directions

1. Mix together the mayo, mustard, honey, and duck sauce in a medium-sized bowl. Set aside.

2. Cut chicken cutlets into 6 even portions and flatten until thin.

3. Smear schnitzel on both sides with the sauce (or dip the schnitzel pieces into the bowl of sauce).

4. Place a cold cut of your choice on the schnitzel and roll up. Fasten with a toothpick.

5. Brush additional duck sauce on top of each rolled piece. Sprinkle generously with cornflake crumbs.

6. Bake covered at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes. For a crispy exterior, uncover during the last five minutes, or put under the grill for a few minutes. This freezes well.

Tips:

Line your counter with a plastic tablecloth to facilitate easy cleanup. (My mother taught me to do this whenever I bake too!)

For kid-friendly portions or for an appetizer as opposed to a main dish, cut each chicken breast in half so you get smaller rolls.

Notes:

I prefer using salami here because the smooth, different-colored edge protruding from the schnitzel rolls looks appealing. (See photo.) You can also use spicy duck sauce if you prefer.

Recipe tags

Beautiful presentation Chicken breast Deli meat Easy gourmet Elegant Freezer-friendly Schnitzel Shabbos Shnitzel Shnitzle Stuffed chicken Stuffing With a twist

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Michal Reit

5 years ago

Freezing You freeze it after you bake it? It doesn’t dry out?

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Cnooymow{shman

Reply to Michal Reit

5 years ago

Many people do. Personally, I don’t freeze white meat cutlets. I find they taste best fresh.

Ruchama

6 years ago

Missing Info The photo does not seem to match the recipe. I don’t see any corn flake crumbs & there seems to be rice & veggies stuffed inside & it makes no mention of that in the recipe. thx.

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