The first time I had my parents for Shabbos after I got married, of course I wanted to impress. I had to serve at least one of everyone’s favorite dishes. Being that my father loves kishka, I wanted to incorporate it in my Friday night menu. He also loves schnitzel, so I thought of this recipe and it was a real winner. The best part was that I was able to prepare it ahead of time and freeze it.
2 lb Cutlets
1 cup Low Fat Mayo
4 tbs Ketchup
2 tsp Garlic
Corn Flake Crumbs ( I love using Kellogg’s)
1 /2 roll of you favorite Kishka
Mix mayo, ketchup and garlic in a bowl.
Cut the cutlets into strips that are 4 inches wide.
Place a thin slice of kishka in the center if the cutlet and roll. Use tooth picks to hold in place.
Dip the rolled cutlets into the mayo mixture, and coat with corn flake crumbs.
Place on a cookie sheet and spray both sides with Pam.
Bake on 350° for 20 minutes on each side.
Freeze once they are completely baked. When you’re ready to serve them, bake on 350° until defrosted and crispy.
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