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Pretzels present a very novel idea in coating your chicken cutlets. Everyone is intrigued by how they look and wants to try them. They taste best freshly made, however, I’ve made them on a Thursday and served them on Shabbos — both at night and by day, and they were fine.
6 pieces chicken cutlets, cut into thick strips
2 cups crushed pretzels (use skinny, crispy salted ones; you can crush them in the food processor, leaving small pieces in addition to some crumbs)
1 cup water
1 tablespoon + 1 teaspoon Gefen Corn Starch dissolved in 2 tablespoons water
1/2 cup unsweetened apricot jam or Tuscanini Apricot Jam Preserves (see note)
1/2 cup Haddar Dijon Mustard
1/4 cup + 2 tablespoons Gefen Honey
1/2–3/4 teaspoon cayenne pepper (paprika charifa)
3/4 teaspoon garlic powder
Combine all the sauce ingredients together and divide in half (half is approximately 1/2 cup).
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking pan with Gefen Parchment Paper.
Dip the chicken pieces in one half of the sauce and then in crushed pretzels. Lay the pieces on the baking pan and bake for 15 minutes, uncovered.
Meanwhile, bring the water and the remainder of the sauce to a boil over a high flame.
Reduce the flame and let it simmer. Add the dissolved cornstarch, mixing well. Bring this to a boil again and then simmer it until it thickens.
Dip the chicken nuggets in the sauce and enjoy! Serving Suggestion: Fill a large round platter/plate with nuggets and leave room in the center for a small bowl with the dipping sauce.
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can i freeze it? can i freeze these nuggets, either raw, or baked?
also why did most of the coating fall off after baking it?
otherwise absolutely delicious!!!
I’m nervous that the coating will get soggy if you freeze it in any way.
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family liked. I thought okay.
just made it for supper and EVERYONE loved it – what a feat !! Next time I would use unsalted or low salt pretzels, it was a bit salty for me, though no one else seemed to notice!
Amazing.