Glazed Chicken Cutlets

Rivky Kleiman Recipe By
  • Cooking and Prep: 55 m
  • Serves: 8
  • No Allergens

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

Ingredients (11)

Sweet and Pungent Sauce

Main ingredients

Start Cooking

Images:

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.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP