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Posted By :
January 15, 2013
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 45 minutes
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.
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.