Breaded Chicken Cutlets with Sweet-and-Sour Sauce

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

I don’t know about you, but classic schnitzel never gets boring in our house. With the addition of a sweet-and-sour sauce, the humble schnitzel gets elevated to the next level.

SERVES 4–6

• 4–6 chicken cutlets, pounded thin
• ¼ cup mayonnaise
• 1/3 cup cornflake crumbs

Sweet-and-Sour Sauce

• 1 Tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, crushed
• ½ cup orange juice + 2 tsp cornstarch, whisked together
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 Tbsp soy sauce
• ½ tsp ground ginger
• ⅛ tsp cayenne pepper

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray.

Prepare two plates, one with mayonnaise and one with cornflake crumbs. Dredge chicken cutlets in mayonnaise. Transfer to crumbs and coat well. Place on prepared baking sheet and spray with cooking spray. Bake for 20 minutes.