Chicken cutlets are first marinated in a sweet sauce, then dipped in a batter, and only then coated with crumbs. The results can only be described as finger licking good!
- 1 pkg chicken cutlets — 6 pieces or 2.2 lbs (1 kilo) -
- 1/2 cup teriyaki sauce -
- 1/2 cup orange juice (good quality) -
- 1/4 cup honey -
- squeeze of mustard -
- 1 cup flour (I used whole wheat. You don’t even see it!!) -
- 1 1/2 tsp baking powder -
- 2–3 cloves crushed garlic -
- 1/2 tsp salt -
- 1 cup water (a bit more for whole wheat flour) -
Whisk all the ingredients together and marinate the cutlets overnight or for a few hours, preferably in a glass bowl. Turn periodically so all the pieces sit in the marinade.
Mix all the ingredients together and set aside.
Prepare a plate of bread crumbs and a plate of sesame seeds. Cut shnitzel into strips and dip in the batter, coating well; then in the bread crumbs; and afterwards in the sesame seeds. Deep fry in oil until golden and crispy. Drain on paper towels. Tastes best when eaten freshly made.
Note : I tried baking these cutlets as well. I lined a pan with parchment paper and greased it very generously. I baked them covered at 350º F (180º C) for approx. 15–20 minutes on each side. They were delish this way too.
This recipe was featured in Mishpacha Magazine, Issue 131