December 31, 2012
1 package (1 kg / 2.2 lbs) chicken cutlets
1 sleeve of salty crackers, crushed in the food processor
Cut chicken cutlets into bite-size thick chunks (don’t flatten). Dip into oil and roll in the cracker crumbs, coating evenly. Place on a baking pan lined with parchment paper and bake uncovered at 350°F/180°C for 15 minutes. Remove from oven and drizzle generously with honey. Return to oven and bake for an additional 10–15 minutes or until golden and crispy. Serve hot. They can be served with a honey mustard dipping sauce if desired.
Note: These taste best fresh from the oven, but they are also good warmed up the next day. You can make really tiny pieces and thread them on a skewer for a change. They don’t freeze well.
Tip: For lower-fat version, dip shnitzel pieces in egg instead of oil. I tested it this way and they were almost as good. I know “almost” doesn’t count, so it’s your choice!