Reader: I usually stuff my schnitzel with sautéed veggies or mashed potatoes. I recently tasted a breaded sweet-and-sour schnitzel filled with cold cuts at a bar mitzvah, which was outstanding. Do you have a recipe for it? Adina G, London
Brynie: 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.
- chicken cutlets - 2.2 lbs (3 whole chicken breasts)
- mayonnaise - 1/4 cup (low-fat is fine)
- mustard - 3 squirts, or to taste
- honey - 2 tsp
- duck sauce - 1/4 cup, plus more for topping
- cold cuts - salami, pastrami, or turkey breast (good quality)
- cornflake crumbs - for coating
Mix together the mayo, mustard, honey, and Â¼ cup duck sauce in a medium-sized bowl. Set aside. Line your counter with a plastic tablecloth to facilitate easy cleanup. (My mother taught me to do this whenever I bake too!) Cut chicken cutlets into 6 even portions and flatten until thin. Smear schnitzel on both sides with the sauce (or dip the schnitzel pieces into the bowl of sauce). Place a cold cut of your choice on the schnitzel and roll up. Fasten with a toothpick. Brush additional duck sauce on top of each rolled piece. Sprinkle generously with cornflake crumbs.
Bake covered at 350Â°F (180Â°C) for 45 minutes. For a crispy exterior, uncover during the last 5 minutes, or put under the grill for a few minutes. This freezes well.
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.
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.