Glazed Chicken Cutlets

Rivky Kleiman Rivky Kleiman
5.0 (2 reviews)

This tasty chicken dish is one that my family looks forward to each year.

55m 8
Easy Gluten Free Passover Meat

Contains: Egg

Directions

Make the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees).

  2. 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.

  3. 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.

  4. Pour Sweet and Pungent sauce (see below) over chicken cutlets and bake uncovered for 15–20 minutes.

Prepare the Sauce

  1. 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.

  2. Pour half over the zucchini, and reserve half for another purpose — I recommend serving with Sticky Zucchini Spears.

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5.0 out of 5

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5 Comments

Chaya •

hi, please clarify why i am dividing the sauce in half?

Avigael Levi Kosher.com Team •
Reply to Chaya

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

Hadar Weisz •

Amazing! Everyone likes it- kids and adults!

Faige Katz •
Devora •

Glazed Chicken Cutlets Ill second that... where is the recipe for the sweet and pungent sauce?

Chaia Frishman •
Reply to Devora

Good point. I will look into it for you.

Chaia Frishman •
Reply to Chaia Frishman

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

sarah •

sauce ingredients missing Where is the recipe for the sauce?