Instructions: Between each piece, spread a little mustard. Place a few slices of pickle and thinly sliced cold meat or sliced fresh basil over the mustard. Close two sections together.

Carefully dip each piece of shnitzel into mayonnaise and partially wipe off.

Then dip each piece of shnitzel into a plate of breadcrumbs. Cover both sides.

Shake off.

Place shnitzel in baking dish, leaving some space between each piece. Bake in oven at 425 degrees for 35-40 minutes or until golden brown. Serve with slices of lemon.

Chef Herschels item in the Aish.com newsletter has the spelling of this title.

I dont know if it is an error or if he intended it. Maybe it is an esoteric term!

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