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A soft, juicy, and easy-to-prepare main dish that’s fancy enough for a Yom Tov seudah—truly the best of both worlds!
2 cups Gefen Bread Crumbs
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons salt
black pepper to taste
2 eggs
1 tablespoon oil
4 chicken steaks
oil spray, such as Glicks
2 tablespoons oil
1/4 cup Glicks Flour
2 cups chicken soup
1 tablespoon Lipton Onion Soup Mix
1 tablespoon Glicks Soy Sauce
salt, to taste
black pepper, to taste
In a small bowl, mix bread crumbs and spices.
In a separate bowl, whisk eggs and oil.
Dip the steaks in egg, then crumbs, then again in egg and again in crumbs. Place on a baking sheet.
Spray with oil spray and bake at 375 degrees Fahrenheit for 40 minutes
In a pot over medium heat, whisk oil and flour until a paste forms. Add the rest of the ingredients and whisk until mixture thickens. Add more soup for a thinner consistency.
Spoon gravy over steaks before serving.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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Can these be frozen during any part of the process?
Hi Nechama,
Sure, you can freeze them right before baking or right after they are fully cooked. Enjoy!
-Chana Tzirel from Kosher.com