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This is an imitation, low-fat version of a deep-fried Chinese chicken dish. I love the fact that the cutlets are threaded on skewers and then baked. Kids love them, especially with the Bissli crunch. (My grandson kept asking for just one more!) Adults and kids enjoy the sweet and tangy dipping sauce. And guess what — it’s sugar-free too!
2.2 pounds (1 kilogram) chicken cutlets
golden bread crumbs or Gefen Cornflake Crumbs, divided
1 2-ounce (55-gram) bag Bissli, crushed
Montreal Steak Seasoning, to taste
1 tablespoon Gefen Cornstarch, dissolved in 1 and 1/2 tablespoon water
sliced scallions, for garnish (optional)
sesame seeds, for garnish (optional)
1 rounded teaspoon chicken soup mix, dissolved in 1 cup water
juice of 2 large clementines (1/2 cup clementine juice)
1/2 cup xylitol (or use white or brown sugar, if desired)
1/4 cup vinegar
1 tablespoon olive oil
1 tablespoon Gefen Honey
3 tablespoons Glicks Soy Sauce
1–2 teaspoons orange/clementine zest
2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic
pinch salt
full 1/2 teaspoon hot sauce, or to taste
1/4 teaspoon ginger
1/8 teaspoon white pepper
Whisk together all the marinade ingredients in a large bowl. Taste and adjust seasoning if desired.
Place cutlets in a large bowl with half the marinade and refrigerate for an hour or more.
Meanwhile, soak nine to 10 skewers in a 9 x 13-inch (20- by 30-centimeter) pan filled with water for a few minutes (so they don’t burn in the oven).
When ready to bake, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Remove cutlets from marinade and cut nine to 10 cutlets in half lengthwise so you have thin strips. Dip each strip into bread crumbs mixed with Bissli.
Thread the strips on a skewer in a back-and-forth motion, folding the cutlet as you go. You should have two strips, spaced apart, on each skewer. Place the skewers on a large pan lined with parchment paper and sprayed with cooking spray.
Leave the remaining cutlets whole. Combine more bread crumbs with Montreal steak seasoning to taste. Dip the cutlets into this mixture and place on a separate pan. You should have five to six cutlets.
Spray all the skewers and cutlets with cooking spray before sliding into the oven. Bake for 20 minutes or until golden and crispy.
Meanwhile, heat the reserved half of the marinade in a small pot. Bring to a boil.
Add cornstarch dissolved in water. Cook for 30 seconds, or until thickened.
Serve cutlets and skewers with dipping sauce. Garnish with sliced scallions and sesame seeds, if desired.
Photography: Moishe Wulliger Food Styling: Renee Muller
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complicated Sounds delic but just wondering about the 2 version in here.
Is there a reason for that? The picture indicates on recipe being used.
Please clarify.
Thanks
I think it’s just two serving options.