06 Mar 2019 Everything Schnitzel (Baked)

We love Everything Challah (the “Everything-but-the-Bagel” Mix on our challah), and I was wondering what else could be done with it, besides top my challah’s!  Out of that inspiration, this recipe was born.  Different and delicious (and easy), it’ll be a winner in your house like it is in mine.

Everything Schnitzel (Baked)

Line a foil cookie sheet with parchment paper and set aside.  Preheat the oven to 350*. 

Trim and clean (as much as possible) 1 family pack (approx. 3.5 lb) of deboned, skinless dark meat chicken cutlets.  I cut the cutlets in half, which I find yields a better serving size. 

In a bowl, mix together:

1 c. mayonnaise (I use low fat)

1 1/2 Tbsp. dijon mustard

1 frozen parsley cube

1 tsp. hot sauce (I use Frank’s Red Hot Original) (increase the hot sauce to 2 tsp. if you like a hotter flavor)

1 Tbsp. honey

Mix all together till combined, and parsley cube is melted (this happens very quickly) and incorporated.  Set aside. 

In a different bowl, combine:

2 c. plain breadcrumbs

1/2 c. “Everything-But-The-Bagel” Mix (Available in Trader Joe’s, Costco and the local kosher grocery)

To coat the chicken cutlets:

One at a time, smear the mayonnaise mixture on both sides of the cutlet.  Transfer the mayo-coated cutlet to the bowl of bread crumbs. Using a spoon, bread the cutlet on both sides.  Using a fork (if you use your gloved mayonnaise hands it’ll make a big mess of your breading!), transfer the coated cutlet to the parchment-paper lined cookie sheet.

Spray the cutlets well with Pam.  Bake, uncovered, on 350* for 45 minutes.  Remove from the oven and serve the chicken with the side dish of your choice. 

Note: I was going to make a garlic mayo to go along with the chicken as a dipping sauce, but the cutlets are so flavorful, nothing else is needed. 

Note: 3.5lb of the dark meat cutlets will yield more cutlets than can fit on one cookie sheet.  If you don’t need so many at once, lay some of the cutlets on a different parchment-paper lined foil pan, cover tightly, and freeze. 

Happy cooking, b’tay’avon and enjoy!

Michal