| Recipes |

Breaded Chicken Cutlets with Sweet-and-Sour Sauce

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

I don’t know about you, but classic schnitzel never gets boring in our house. With the addition of a sweet-and-sour sauce, the humble schnitzel gets elevated to the next level.


  • 4–6 chicken cutlets, pounded thin
  • ¼ cup mayonnaise
  • 1/3 cup cornflake crumbs
Sweet-and-Sour Sauce
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • ½ cup orange juice + 2 tsp cornstarch, whisked together
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 1 Tbsp soy sauce
  • ½ tsp ground ginger
  • ⅛ tsp cayenne pepper

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray.

Prepare two plates, one with mayonnaise and one with cornflake crumbs. Dredge chicken cutlets in mayonnaise. Transfer to crumbs and coat well. Place on prepared baking sheet and spray with cooking spray. Bake for 20 minutes.

Meanwhile, prepare the sweet-and-sour sauce: Heat olive oil in a small pan. Add onion and sauté until slightly golden, about 7 minutes. Add the garlic and stir for 30 seconds until fragrant. Whisk together the remaining sauce ingredients in a small bowl. Pour into the pan. Bring the mixture to a boil and stir until thickened.

Remove chicken from the oven. Pour sauce over the cutlets and bake an additional 5 minutes.

(Originally featured in Family Table, Issue 760)

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