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This tasty chicken dish is one that my family looks forward to each year.
1 pound (500 grams) chicken cutlets, cut into very small bite-sized pieces
2 eggs, beaten
1/3 –1/2 cup Manischewitz Potato Starch or Pesach crumbs, seasoned with spices of your choice (breadcrumbs are great year-round!)
oil for fying
4 tablespoons oil
2 onions, sliced in rings
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
8 stalks celery, thinly sliced
2 and 1/4 cups Tuscanini Apricot Fruit Spread
2 cups Gefen Ketchup
6 heaping tablespoons brown sugar, tightly packed
Preheat oven to 350 degrees Fahrenheit (180 degrees).
Prepare one bowl with beaten eggs and a second bowl with seasoned potato starch or Pesach crumbs. Dip the chicken strips first into the egg mixture and then into the crumbs.
Heat two tablespoons oil in a large skillet over medium heat. Fry the cutlets for three minutes on each side. Remove cutlets to a Gefen Parchment Paper-lined baking sheet and set aside.
Pour sweet and pungent sauce over chicken cutlets and bake uncovered for 15–20 minutes.
Sauté onion for five minutes. Add garlic and celery and sauté for an additional three to five minutes. Add apricot jam, ketchup, and brown sugar and mix well. Divide in half.
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hi, please clarify why i am dividing the sauce in half?
The sauce was supposed to be divided in half and the second half you use on zucchini spears https://www.kosher.com/recipe/sticky-zucchini-spears-5008
Amazing! Everyone likes it- kids and adults!
Glazed Chicken Cutlets Ill second that… where is the recipe for the sweet and pungent sauce?
Good point. I will look into it for you.
Sorry about that. We are updating it. In the meantime use this recipe’s sauce. It’s the same one. https://www.kosher.com/recipe/sticky-zucchini-spears-5008
sauce ingredients missing Where is the recipe for the sauce?