Glazed Chicken Cutlets

This tasty chicken dish is one that my family looks forward to each year.

Directions

Make the Chicken

Preheat oven to 350 degrees Fahrenheit (180 degrees).

2. Prepare one bowl with beaten eggs and a second bowl with seasoned potato starch or Pesach crumbs. Dip the chicken strips first into the egg mixture and then into the crumbs.

Heat two tablespoons oil in a large skillet over medium heat. Fry the cutlets for three minutes on each side. Remove cutlets to a Gefen Parchment Paper-lined baking sheet and set aside.

4. Pour sweet and pungent sauce over chicken cutlets and bake uncovered for 15–20 minutes.

Prepare the Sauce

Sauté onion for five minutes. Add garlic and celery and sauté for an additional three to five minutes. Add apricot jam, ketchup, and brown sugar and mix well. Divide in half.

Recipe tags

Breaded chicken Chicken Chicken cutlets Gluten free Pesach Schnitzel Shnitzel Shnitzle Weeknight dinners

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Faige Katz

2 months ago

Devora

4 years ago

Glazed Chicken Cutlets Ill second that… where is the recipe for the sweet and pungent sauce?

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Cnooymow{shman

4 years ago

Reply to Devora

Good point. I will look into it for you.

Cnooymow{shman

4 years ago

Reply to Cnooymow{shman

Sorry about that. We are updating it. In the meantime use this recipe’s sauce. It’s the same one. https://www.kosher.com/recipe/sticky-zucchini-spears-5008