This tasty chicken dish is one that my family looks forward to each year.
Glazed Chicken Cutlets
Recipe By Rivky Kleiman
- Cooking and Prep: 55 m
- Serves: 8
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No Allergens
Ingredients (11)
Sweet and Pungent Sauce
Main ingredients
Start Cooking
Images:
Make the Chicken
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Preheat oven to 350 degrees Fahrenheit (180 degrees).
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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.
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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 Easy Baking Parchment Paper-lined baking sheet and set aside.
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Pour sweet and pungent sauce over chicken cutlets and bake uncovered for 15–20 minutes.
Prepare the Sauce
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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.
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Glazed Chicken Cutlets
Glazed Chicken Cutlets
Ill second that... where is the recipe for the sweet and pungent sauce?Replies:
Good point. I will look into it for you.
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 -
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-
Glazed Chicken Cutlets
Glazed Chicken Cutlets
Ill second that... where is the recipe for the sweet and pungent sauce?Replies:
Good point. I will look into it for you.
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 -
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