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This delicious chicken with chopped salad is an upgrade from your run-of-the-mill schnitzel supper.
1 and 1/2 pounds chicken cutlets
1/2 cup flour or white whole-wheat flour
2 eggs
4 plum tomatoes, diced
1 bunch parsley, finely chopped
1 small red onion, finely chopped
3 garlic cloves, crushed
1 tablespoon olive oil
2 teaspoons lemon juice
1 tablespoon Tuscanini Balsamic Vinegar
1/2 teaspoon salt
dash of black pepper
1 cup Manischewitz Chicken Broth or other chicken stock
Preheat oven to 350 degrees Fahrenheit.
Place flour in a shallow dish, eggs in a second dish, and bread crumbs in a third. Dredge chicken in flour to coat, then in egg, and finally in bread crumbs.
Heat a skillet over high heat. When skillet is hot, spray with nonstick cooking spray and add cutlets. Pan-sear for two to three minutes, until golden (they do not need to be cooked through).
Meanwhile, in a bowl, combine chopped tomatoes, parsley, and red onion. Add garlic, olive oil, lemon juice, balsamic vinegar, salt, and pepper. Toss well.
Pour chicken stock into a baking pan. Place the freshly seared cutlets in the liquid in the pan. Spread tomato mixture over cutlets.
Cover and bake 20 minutes. Uncover, baste the cutlets, and then bake uncovered for another 10 minutes.
How Would You
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Puzzled Doesn’t the chicken get soggy when baking them in the chicken stock?
It definitely isn’t crispy but I wouldn’t say it’s soggy. It’s somewhere in the middle.
Is this meant to serve hot. If u make it Friday afternoon would u warm it up b4 shabbos?
I think you could serve it warm or room temperature. Depending on how your family likes their chicken.
This was so delicious, really moist and flavorful super quick to make. My husband was literally scraping the plan clean.
really good – everyone loved it, pretty quick to put together