Fried Schnitzel with Apricot Sauce, A recipe from Stephen Darori, #BArdOfBatYam, #PoetLaureateOfZion

Do you dream about making schnitzel without all the labor-intensive work? If so, this recipe is for you. There is minimal oil and no frying. Dump the pieces on a pan and bake them. It’s that simple. No need to stand sentry over the boiling oil for fear of splatters and burns. Of course, it’s also healthier.

Slice the chicken into thin strips. It’s easier to slice thinly when half-frozen. So if you’re defrosting the chicken, don’t let it defrost fully.



Crack the egg into a bowl, and mix the cornflake crumbs and flour in a separate bowl. Dip each piece of chicken into the egg and then into the crumbs. Lay the chicken pieces on a greased cookie sheet. Don’t worry about overcrowding the pan—it’s fine if the pieces are touching.



Drizzle the oil over the chicken and bake at 400° F for about 20 minutes. Baking time will depend on the thickness of your chicken, so cut one piece open to see if it’s ready before you take them all out. Also keep in mind that baking on disposable pans usually requires a bit more oven time than real pans.

Eat immediately or refrigerate for later. This chicken also works well when you cut it up and add it to salad.



Want to fancy it up a little? Make the dipping sauce and serve it alongside the chicken. Watch it disappear in no time!

Shnitzel Ingredients
1 lb. chicken breast
2 cups flavored corn flake crumbs
¼ cup flour
1 egg
3 tbsp. oil

Schnitzel Directions
Cut the chicken into thin strips. It’s easier to slice thinly when the chicken is half-frozen.
Crack the egg into a bowl and beat it with a fork.
In a separate bowl, mix the flour and cornflake crumbs.
Dip each piece of chicken into the eggs and then into crumbs. Lay the chicken pieces on a greased cookie sheet and drizzle with the oil.
Bake at 400° F for approximately 20 minutes (longer if your chicken is thicker or if you’re using a disposable foil pan).

Sauce Ingredients
½ cup apricot preserves
1 tbsp. soy sauce
2 tbsp. white sugar
1 tbsp. brown sugar
2 tbsp. vinegar
⅛ tsp. ginger powder
⅛ tsp. garlic powder
¼ cup water

Sauce Directions
Cook all sauce ingredients in a small saucepan. Bring to a boil and then reduce to a simmer.
Simmer over a very low flame for 10–15 minutes until the sauce thickens. Make sure to stir frequently so the sauce doesn’t burn.
When it’s ready, take the sauce off the fire and pour it through a fine mesh strainer.
Serve alongside the schnitzel for dipping.