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Strips of chicken cutlets are dipped into a combo of bread crumbs and quinoa to make them really crunchy. They are then baked (not fried!) and dipped into a heavenly sauce that mimics the flavors of French dressing with a few twists. Positively delicious!
1 pound (1/2 kilogram) chicken cutlets, cut into strips widthwise
2 eggs
scant 1/2 teaspoon salt
1 teaspoon garlic powder
a pinch of hot paprika and/or black pepper
1 teaspoon paprika (I use Moroccan, in oil)
1/2 cup Gefen Bread Crumbs or other golden bread crumbs
1/2 cup plus 2 tablespoons cooked quinoa (I use a combo of red and white)
olive oil, for brushing
1/4 cup ketchup
1/4 cup Gefen Honey
1 shallot
2 tablespoons cider vinegar
2 tablespoons Gefen Duck Sauce
1 large clove garlic
1/2 teaspoon paprika
2 pinches hot paprika
1/8 teaspoon celery seed
salt, to taste
2 and 1/2 tablespoons Gefen Light Mayonnaise
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Brush the paper with olive oil.
Combine eggs and spices in a deep bowl. Whisk together well.
Combine bread crumbs and cooked quinoa in a large flat plate.
Dip the cutlet strips into the egg mixture and then into the bread crumb mixture. (If you keep one hand for the egg and one hand for the crumbs, it’s much easier and neater.)
Spray the cutlets generously with cooking spray before placing in the oven. Bake for 20 minutes or until done.
Place all ingredients for the dipping sauce in the food processor and blend together for one minute.
To serve: Place the chicken cutlet fingers on a large round platter. Place sauce in the center. Alternately, you can serve in small plastic cups with a bit of sauce at the bottom.
Yields approximately 26 pieces.
Photography: Moshe Wulliger. Food and Prop Styling: Renee Muller.
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Absolutely delicious. Don’t skip out on the dipping sauce it’s amazing