Simple Baked Schnitzel

Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger

We’ve all made different versions of this classic dish over the years. I changed up some of the ingredients and suggested some fabulous additions to the crumbs. Of course, you can fry the schnitzel, but why would you want to when they come out so soft and flavorful this way? Plus your stovetop stays clean!

P.S. Don’t forget the dipping sauce. It’s amazing!

SERVES 4–6

• 1 lb (450 g) chicken cutlets
• ¼ cup flour
• ¼ tsp sugar
• 2 eggs
• 2 tsp Dijon mustard
• 2 Tbsp ketchup
• 1½ Tbsp mayonnaise (light is fine)
• 1 tsp paprika, preferably in oil
• 1 Tbsp honey, or to taste (slightly warmed)
• salt and pepper, to taste (be generous)
• bread crumbs, for coating
• a handful sesame seeds
• 1 tsp Montreal steak seasoning, or to taste (optional)
• crushed Bissli or corn chips (optional)

Dipping Sauce

• 1 Tbsp oil
• 2 cloves garlic, chopped or minced
• ¾ cup plum jam (see note)
• ¼ cup water
• 1 Tbsp soy sauce
• 1 Tbsp honey (optional)

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper and spray generously with cooking spray.