Chicken Cutlets and Veggies

Layered seasoning is the key to this dish’s success. Each component of the recipe is seasoned separately and then collectively, and a sauce is poured over it all, resulting in a literal explosion of flavor in each bite. We loved the variety of veggies as well — filling, but not carb-heavy.

Ingredients

Chicken Cutlets

3 tablespoons silan, such as Heaven and Earth
2 tablespoons olive oil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic (optional, but recommended)
1 handful chopped fresh parsley
salt, to taste
12 chicken cutlets, pounded thinly

Veggies

1 onion, thinly sliced
1 medium sweet potato, peeled and thinly sliced
1 large tomato, thinly sliced
4 cups shredded cabbage
1/2–3/4 bag Beleaves Frozen Zucchini
1 green apple, peeled, cored, and thinly sliced (see note)
1 red pepper, cut into strips
brown sugar, to taste
salt, to taste

Sauce

4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 tablespoons olive oil
1/4 cup + 2 full tablespoons honey, divided
1 and 1/2 tablespoons balsamic vinegar
1 and 1/2 tablespoons freshly squeezed lemon juice
salt, to taste
pepper, to taste
1/2 cup water
2 scallions, checked and chopped

Directions

Mix silan, olive oil, garlic, if using, parsley, and salt in a medium bowl or Pyrex pan. Add chicken, making sure that it gets smothered with the marinade.
Marinate at room temperature for 30 minutes, or overnight in the fridge for even more flavor.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a roasting pan with parchment paper. Spray with cooking spray.
Lay the onion, sweet potato, and tomato on the parchment paper. Sprinkle lightly with brown sugar and salt. Add the cabbage and sprinkle again with brown sugar and salt. Lastly, add the zucchini, apple, and pepper strips and sprinkle with brown sugar and salt.
Roll up each chicken cutlet and place on top of the veggies.

Whisk the garlic, olive oil, 1/4 cup honey, balsamic vinegar, lemon juice, salt, pepper, and water in a small bowl until well combined. (You may want to heat the honey a little.)
Pour the sauce over the cutlets and veggies in the pan. Scatter the scallions on top. Drizzle with two full tablespoons honey.
Crumple a piece of parchment paper and wet it slightly. Open it and put it over

the pan. Cover with aluminum foil. Bake for 45 minutes, or until ready.

Tips:
Double the marinade and set aside half. Before serving, heat it slightly and drizzle it over the cutlets to amp the flavor even more.

Notes:
The green apple adds a nice element of tangy sweetness, but can be omitted if desired. Customize the veggies to your liking. I found this combo extremely delicious.

Description:
Styling and Photography by Chay Berger
Food Prep By Leah Hamaoui

Chicken Cutlets and Veggies

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Chicken Cutlets

3 tablespoons silan, such as Heaven and Earth
2 tablespoons olive oil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic (optional, but recommended)
1 handful chopped fresh parsley
salt, to taste
12 chicken cutlets, pounded thinly

Veggies

1 onion, thinly sliced
1 medium sweet potato, peeled and thinly sliced
1 large tomato, thinly sliced
4 cups shredded cabbage
1/2–3/4 bag Beleaves Frozen Zucchini
1 green apple, peeled, cored, and thinly sliced (see note)
1 red pepper, cut into strips
brown sugar, to taste
salt, to taste

Sauce

4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 tablespoons olive oil
1/4 cup + 2 full tablespoons honey, divided
1 and 1/2 tablespoons balsamic vinegar
1 and 1/2 tablespoons freshly squeezed lemon juice
salt, to taste
pepper, to taste
1/2 cup water
2 scallions, checked and chopped

Directions

Step 1 - Prepare the Chicken Cutlets

Mix silan, olive oil, garlic, if using, parsley, and salt in a medium bowl or Pyrex pan. Add chicken, making sure that it gets smothered with the marinade.
Marinate at room temperature for 30 minutes, or overnight in the fridge for even more flavor.

Step 2 - Prepare the Veggies

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a roasting pan with parchment paper. Spray with cooking spray.
Lay the onion, sweet potato, and tomato on the parchment paper. Sprinkle lightly with brown sugar and salt. Add the cabbage and sprinkle again with brown sugar and salt. Lastly, add the zucchini, apple, and pepper strips and sprinkle with brown sugar and salt.
Roll up each chicken cutlet and place on top of the veggies.

Step 3 - Prepare the Sauce

Whisk the garlic, olive oil, 1/4 cup honey, balsamic vinegar, lemon juice, salt, pepper, and water in a small bowl until well combined. (You may want to heat the honey a little.)
Pour the sauce over the cutlets and veggies in the pan. Scatter the scallions on top. Drizzle with two full tablespoons honey.
Crumple a piece of parchment paper and wet it slightly. Open it and put it over

the pan. Cover with aluminum foil. Bake for 45 minutes, or until ready.

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Chicken Cutlets and Veggies

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