These crispy shnitzel bites are sure to please even your pickiest eater. They are literally gobbled up by everyone! Serve with a fresh salad dressed lightly with olive oil, lemon juice, and salt. Kudos to Gila F. for this amazing recipe.
- 1 package (1 kg / 2.2 lbs) chicken cutlets -
- 1 sleeve of salty crackers, crushed in the food processor -
Cut chicken cutlets into bite-size thick chunks (don’t flatten). Dip into oil and roll in the cracker crumbs, coating evenly. Place on a baking pan lined with parchment paper and bake uncovered at 350°F/180°C for 15 minutes. Remove from oven and drizzle generously with honey. Return to oven and bake for an additional 10–15 minutes or until golden and crispy. Serve hot. They can be served with a honey mustard dipping sauce if desired.
Note: These taste best fresh from the oven, but they are also good warmed up the next day. You can make really tiny pieces and thread them on a skewer for a change. They don’t freeze well.
Tip: For lower-fat version, dip shnitzel pieces in egg instead of oil. I tested it this way and they were almost as good. I know “almost” doesn’t count, so it’s your choice!