Honey Garlic Schnitzel
If you are looking for a new twist on schnitzel, then you need to make this recipe. I wish I could say I created it, but the credit goes to Sarah Lasry. https://sarahmlasry.com/hot-honey-garlic-schnitzelMy wife had found this recipe before I started this website, and I couldn't believe I hadn't shared it with you. The recipe calls for Golden Taste Salads Garlic Dip, but since it is not available in Israel, I substituted it with my Garlic Mayo dressing, which I have also listed on the website. If you are looking for a recipe dripping with flavor that is baked and not fried, this Honey Garlic Schnitzel is a sweet and savory twist on an Israeli classic. One bite, and you'll know why this recipe is bound to become a family favorite, and is one of our kosher gluten free recipes. PS -- I suggest doubling the recipe it is that good! PSS -- I recommend making the garlic mayo the day before and storing it in the refrigerator.
Equipment
- 2 mixing bowls
- 1 cookie sheet
- 1 wire rack
- 1 set of measuring spoons
- 1 measuring cup
- 1 Kitchen Scissors
Ingredients
- 1 kilo chicken thighs also know as Pargit in Israel
- 2 cups corn flake crumbs we like the B&D brand
- 4 tsp wet minced garlic
- 1 cup honey
- ¼ cup olive oil
- 1 tbsp smoked paprika
- 2 tbsp dried parsley
- Sriracha powder to taste I used an ⅛ of a teaspoon
- pinch salt
- non stick cooking spray
Instructions
- Preheat over to 375℉ / 177℃
- Cut chicken into small pieces
- Place chicken in mixing bowl
- Cover chicken with garlic dressing
- Dredge chicken in corn flake crumbs
- Bake for 45 minutes in over (the recipe said 25 minutes but I waited until the internal temperature of the chicken was almost 165℉ / 74℃
- Mix together the honey hot sauce
- Take chicken out of the oven and spoon the honey sauce over each piece I recommend being generous
- Bake for another 5 minutes or until the chicken reaches and internal temperature of 165℉ / 74℃
- Serve hot or warm it up the next day either way there won't be leftovers.