Please enter the email you’re using for this account.
I love this classic-with-a-twist dish. Best part is, it freezes well! Makes for a great Yom Tov main or Chol Hamoed supper.
1 egg, beaten
1/2 cup Gefen Potato Starch
1/4 cup ground pecans
6 thin chicken cutlets
oil, for sautéing
1 onion, diced
1 small sweet potato, peeled and cubed
1 small zucchini, cubed (can be peeled)
1 red pepper, cubed
3 tablespoons Gefen Duck Sauce
Preheat oven to 350 degrees Fahrenheit.
Place beaten egg in one bowl. Combine potato starch and ground pecans in a second bowl. Dip cutlets in egg and then pecan mixture. Place in a 9×13-inch pan in a single layer.
In a large frying pan, sauté onion in oil over a medium flame until translucent. Add sweet potato and sauté 10 minutes. Add zucchini and pepper and sauté another 10 minutes. Once done, add duck sauce and mix to incorporate.
Pour mixture over chicken and bake uncovered for 30 minutes.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
Reviews