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This is a baked schnitzel that’s a healthier alternative to the classic fried favorite. What’s our trick for getting it to taste crispy, and just-like-fried chicken? (Seriously — kids will not be able to tell the difference.) Use corn flakes cereal, not corn flake crumbs, for that perfect crunch!
1 and 1/2 pounds skinless, boneless chicken breasts, thinly sliced
1 egg
2 tablespoons Gefen Mayonnaise
1 tablespoon Telma Sweet Chili Sauce
1 tablespoon soy sauce
2 tablespoons oil
4 cups corn flakes
In a bowl, combine chicken, egg, mayonnaise, sweet chili sauce, and soy sauce. Marinate for at least 20 minutes or up to overnight in the refrigerator.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper; brush with oil.
Crush corn flakes very well with your hands until they reduce from four cups to one and 1/2 cups. Add crushed corn flakes to a shallow dish.
Remove chicken from marinade; coat in crumbs. Place on prepared baking sheet.
Spray tops of schnitzel very well with non-stick cooking spray or brush with additional oil. Bake for 15-20 minutes, until crispy (time will depend on the thickness of the chicken).
Reproduced from Dinner Done 2 with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Purchase on Amazon.
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