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This is an instant crowd-pleaser for guests of all ages. With its crunchy coating and flavorful duck sauce glaze, this dish strikes the perfect balance of crispy and savory. The addition of pastrami brings a deliciously smoky twist that elevates the classic breaded chicken into something special.
6 chicken cutlets
1/2 cup Glicks Flour
2 teaspoons Gefen Garlic Powder
pinch of cayenne powder
3 eggs
1 cup Gefen Corn Flake Crumbs
1 cup crunch fried onions
1 (6-ounce) pack pastrami
1 small shallot, diced
2 tablespoons oil, such as Gefen Canola Oil
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Start by preparing your dredging station. Prepare three bowls. In one, add the flour, garlic powder, and cayenne powder. Mix to combine. In the second, add the eggs and beat. To the third, add the corn flake crumbs and fried onion. Dip each cutlet into the flour, then egg, then crumbs. Place on the prepared baking sheet.
Spray with oil and bake for 30 minutes.
While that’s in the oven, prepare your sauce. In a medium saucepan, heat the oil, add the shallots, and sauté until translucent. Add the pastrami and cook until the pastrami is crispy at the edges. Add in the duck sauce and heat through. Serve the sauce over the chicken.
Sponsored by Gefen
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