Pastrami-Topped Chicken

Esther Ottensoser Recipe By
  • Cooking and Prep: 30 m
  • Serves: 4
  • No Allergens

When I tasted this dish at my sister Leah’s house, I knew it would become a family favorite. The sauteed pastrami mixture is a great way to enhance a chicken cutlet dish.

Ingredients (7)

Main ingredients

Start Cooking

For the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Pour Italian dressing over chicken and then dip into cornflake crumbs.

  3. Spray an oven-to-tableware dish with cooking spray and place cutlets in the dish. Cover and bake for 15 minutes.

  4. Meanwhile, heat oil in a frying pan and sauté onions until golden. Add in diced pastrami and sauté five minutes more. Add duck sauce to the pan and cook until it boils.

  5. Pour pastrami mixture over cutlets and bake, uncovered, for another 10 minutes.

Credits

Food and Prop Styling: Renee Muller

Photography: Hudi Greenberger 

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  • rubber-duck

    Pastrami-Topped Chicken

    Posted by rubber-duck |August 31, 2018
    0
  • Rochel

    Pastrami-Topped Chicken

    Really special!

    This has a gourmet look and taste, but is so easy. I've passed the recipe on and everyone loved it!
    Posted by Rochel G |September 26, 2017
    1
  • Chana A

    Pastrami-Topped Chicken

    Freezing?

    How would you go about preparing this before Yontif? Can you freeze the cutlets in the dressing ? Can you prep the pastrami before Yontif and freeze? Thank you!
    Posted by chana28606 |September 11, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would freeze cutlets in dressing and breaded possibly. Then fry. Pastrami should freeze well in the sauce.
    Posted by Chaiaadmin|September 12, 2017
    Chana A
    thank you!
    Posted by chana28606|September 12, 2017
    0
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  • Chana A

    Pastrami-Topped Chicken

    Freezing?

    How would you go about preparing this before Yontif? Can you freeze the cutlets in the dressing ? Can you prep the pastrami before Yontif and freeze? Thank you!
    Posted by chana28606 |September 11, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would freeze cutlets in dressing and breaded possibly. Then fry. Pastrami should freeze well in the sauce.
    Posted by Chaiaadmin|September 12, 2017
    Chana A
    thank you!
    Posted by chana28606|September 12, 2017
    0

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