Glazed Chicken Cutlets

 

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• Cooking and Prep: 55 m
• Serves: 8
• No Allergens

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

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Ingredients (11)

Sweet and Pungent Sauce

• 4 tablespoons oil

• 2 onions, sliced in rings

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 8 stalks celery, thinly sliced

• 2 and 1/4 cups Tuscanini Apricot Fruit Spread

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  Tuscanini Apricot Fruit Spread

• 2 cups Gefen Ketchup

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  Gefen Ketchup

• 6 heaping tablespoons brown sugar, tightly packed

Main ingredients

• 1 pound (500 grams) chicken cutlets, cut into very small bite-sized pieces

• 2 eggs, beaten

• 1/3 –1/2 cup potato starch or Pesach crumbs, seasoned with spices of your choice (breadcrumbs are great year-round!)

• oil for fying

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Start Cooking

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Make the Chicken

1. 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.

3. 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.  

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

Prepare the Sauce

1. 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.