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These crunchy bites of chicken are the perfect combination of flavors with their umami-filled crumb coating and their seasonally appropriate glaze. It’s shake-and-bake at its finest. Schnitzel, but fancier and worthy of your Yom Tov table or Chol Hamoed supper!
1–1 and 1/2 pounds (450–680 grams) chicken cutlets, cut into thin strips
1 and 1/4 cups Gefen Panko Crumbs
2 cloves garlic
2 tablespoons miso
1 cube Gefen Frozen Ginger
6 tablespoons Gefen Sesame Seeds
salt, to taste
pepper, to taste
1/2 cup Tuscanini Olive Oil
1/4 cup silan, such as Heaven & Earth Date Syrup
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large bowl, combine panko, garlic, miso, ginger, sesame seeds, salt, and pepper. Add in olive oil and mix well. Toss in the chicken strips and mix well so they’re coated in the panko mixture.
Spray a baking sheet well with cooking spray. Place the chicken fingers in a single layer on the sheet. Bake for 15 minutes.
Remove from oven and pour silan evenly over all the chicken fingers. Bake for another five minutes. Enjoy.
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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