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Baked shnitzel

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cheerios ↓

Wed, Jan 03 2007, 12:47 am

Does anyone bake their shnitzel/chicken cutlets? How do you get it to be moist and (a little) flavorful. I try to avoid frying it, but it just doesn't come out good when I bake it. Any ideas?

shininglight

Wed, Jan 03 2007, 4:33 am

Yes, I never fry, only bake.

Coat the shnitzel in mayo or italian dressing instead of egg, and it comes out moist.

PinkandYellow ↓

Wed, Jan 03 2007, 5:18 am

I just started baking instead of frying and it still came out very good. here's what I do.

coat 1st in a mix of mainly ketchup and a little duck sauce (you need to find the right proportion for yourself, some like only ketchup also). then coat in breadcrumbs. before I put it in the pan I put a little oil on the botton, then I put the shnitzel in. 15 minutes then turn over and another 10/15 min and the oil helps the crumbs stick and look and taste yummy (instaed of using pam or a baking sheet). depends on how healthy you want to be, dh insists that I not scrimp on hte oil for shabbos shnitzel, but it'll still be healthier then frying.

suomynona

Wed, Jan 03 2007, 5:20 am

I always bake shnitzel but my husband likes it dried out, so you don't want to know how I make it!

DefyGravity ↓

Wed, Jan 03 2007, 8:18 am

I mix mayonaise and honey mustard together, dip the cutlet in that and then in breadcrumbs. (I usually add sauteed onions as well).

My friend's husband crushes French's Onions and dips the chicken in Dijon mustard and then in the onions - it's delicious.

amother ↓

Wed, Jan 03 2007, 8:24 am

Quote:

My friend's husband crushes French's Onions and dips the chicken in Dijon mustard and then in the onions - it's delicious.

I do this but I dip it in eggs instead of dijon mustard ---- its excellent

chocolate moose ↓

Wed, Jan 03 2007, 9:57 am

not a bad idea for the short fridays, either!

↑ PinkandYellow

Wed, Jan 03 2007, 10:14 am

what's french's onion?

what do you put the sauteed onion in?

shabbatiscoming

Wed, Jan 03 2007, 1:42 pm

I make my shnitzel, when I make it, it takes too long so I pretty much have stopped, but when I did make it, I dripped the chicken into the egg and then the breadcrumbs, or cornflakes and thats it. I kept the container closed while it was being cooked and untill we ate it, usually the next day. and it was always moist.

↑ amother ↓

Wed, Jan 03 2007, 1:45 pm

the company French's makes fried onions it comes in a can

withhumor

Wed, Jan 03 2007, 6:09 pm

baked: for how long? covered or uncovered?

redhot

Wed, Jan 03 2007, 6:42 pm

amother wrote:

the company French's makes fried onions it comes in a can

if you are baking to cut calories- I would NOT recommend using the french fried onions!! they are really oily and fattening (I think)

I bake my cutlets a few ways :
1) dip in italian dressing and coat in corn flake crumbs. bake uncovered for half an hour.
2) dip in mix of mayo and ketchup. coat and bake same as above

You can basically dip the cutlets in any pareve salad dressing (russin, thousand island, french,honey mustard,) and then coat in corn flake crumbs.
all are yummy

Squash

Wed, Jan 03 2007, 7:22 pm

I coat the cutlets in mayo/garlic powder mixture, then cornflake crumbs and then I grill it on the george foreman with baking paper (barely any cleanup).

also, when I prepare the cutlets I do a lot at a time and freeze whatever I'm not using then in layers separated by baking paper. the next time I want to make cutlets it's a breeze-I just take it out of the freezer and put it on the grill.

bonzie

Wed, Jan 03 2007, 7:42 pm

I coat shnitzel in russian dressing (1/2 mayo and 1/2 ketchup) then I spice cornflake crumbs with onion powder and garlic powder, dip in shnitzel and bake uncovered for 30 min

greenfire

Wed, Jan 03 2007, 8:00 pm

I make the same recipe as if I were frying dip in flour - dip in eggs - dip in flavored breadcrumbs

put in disposable pan in oven and spray w/olive oil to give it that fried taste w/o all that oil

MMEC123

Wed, Jan 03 2007, 8:42 pm

Dip in duck sauce, coat with corn flakes.

Dip in mayo, coat with bread crumbs.

Dip in honey, coat with either.

I bake it uncovered.

↑ chocolate moose ↓

Wed, Jan 03 2007, 9:08 pm

I MADE IT TONITE AND IT WAS A HUGE HUGE HIT!

THANK YOU, IMAMOTHERS !!!!!!!!!!!!!

↑ amother ↓

Wed, Jan 03 2007, 9:10 pm

"IT" which one???????????

↑ chocolate moose

Wed, Jan 03 2007, 9:14 pm

In general....why? And why anonymous?

↑ DefyGravity ↓

Thu, Jan 04 2007, 9:17 am

sthillmom wrote:

amother wrote:

the company French's makes fried onions it comes in a can

I bake them to cut down on time.
Dipping the cutlets in mayo or Italian dressing is fattening as well.
If you really want to cut down on calories, use something like shake n' bake, which doesn't require you to dip the chicken in anything.

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