January 15, 2013
2.2 lbs (1 kilo) chicken cutlets (3 whole chicken breasts)
1/4 cup mayonnaise (low fat is fine)
3 squirts of mustard, or to taste
2 tsp honey
1/4 cup duck sauce, plus more for topping
cold cuts of your choice — good quality salami, pastrami, or turkey breast is best
cornflake crumbs, for coating
Mix together the mayo, mustard, honey, and ¼ 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 350°F (180°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.