Baked Schnitzel with Honey-Lemon Sauce

Food and prop styling by Atara Schechter
Photography by Hudi Greenberger

The thing about cooking for recovering mothers and their families is that we sometimes walk the fine line of wanting to up the creativity without steering too far away from the classics. Trying out new recipes might be tempting, but not if mom has to defrost pizza for her kids who don’t want to touch your funky, Indian-inspired stir-fry.

This recipe is pretty basic. Baked schnitzel is a go-to, and the sauce requires a total of three ingredients. It’s classic with just a detail of originality. Perfect for making a recovering mother feel nourished and special.

SERVES 4

• 1½ lbs (680 g) thin chicken cutlets, cut into strips
• ½ cup white flour, seasoned with salt and pepper to taste
• 2 extra-large eggs
• 2 cubes frozen garlic
• 1½ cups whole wheat bread crumbs (good for extra crunch)
• ½ tsp garlic powder
• 1 tsp salt
• 1 Tbsp dried parsley flakes

Sauce

• ¼ cup soy sauce
• juice of 2 lemons (about ½ cup)
• ½ cup honey

Preheat oven to 375°F (190°C). Spray a baking sheet well with olive oil or avocado oil spray.