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3 large Spanish onions, sliced
3 tablespoons oil, such as Gefen Cottonseed Oil
salt, to taste
pepper, to taste
2 and 1/2 pounds thin chicken cutlets
3 tablespoons Gefen Mayo
2 large bags Lays Potato Chips, crushed
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
In a large skillet, over medium heat, sauté the onions in the oil. Season with salt and pepper, and continue to sauté, covered, stirring occasionally.
Meanwhile, preheat your oven to 450 degrees Fahrenheit.
Toss the chicken with mayo in a bowl, coating all over and set it aside.
In another bowl, mix the crushed chips with seasonings and set aside.
Spread the sautéed onions onto a baking sheet lined with Gefen Parchment Paper. Working with one piece of chicken at a time, coat with crushed chips, pressing to adhere, and place it on top of the onions.
Bake uncovered for 15 to 20 minutes until golden brown and cooked through.
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Fabulous recipe! Was the perfect supper for Bedikas Chometz, and very filling!
That makes us so happy to hear!
Is this only good fresh? Can it be refrigerated or frozen?
It can be put in the fridge or freezer but I suggest putting it back in the oven (defrosted) for a few minutes to crisp up again before serving.