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These chicken cutlets are smothered in flour and classic spices, then baked together with select veggies and seasoned to perfection with a fabulous maple garlic sauce. It was so delicious — we even ate it cold! Thanks to Mrs. Tovi Silverstein for the inspiration.
6 chicken cutlets, pounded thin
1/4 cup Glicks Flour
salt, to taste
pepper, to taste
paprika, to taste
garlic powder, to taste
onion powder, to taste
Tuscanini Olive Oil, to taste
1 large sweet potato, peeled and cut into sticks
1 large regular potato, peeled and cut into sticks
1 red pepper, cut into sticks
1 onion, cut into small wedges
chopped fresh parsley, for garnish (optional)
2 tablespoons Tuscanini Olive Oil
1 cube Gefen Frozen Garlic
1/4 cup Gefen Pure Maple Syrup
1 tablespoon Glicks Soy Sauce
salt, to taste (be generous)
pepper, to taste (be generous)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper, and spray with olive oil cooking spray.
Dip chicken cutlets in a mixture of flour and spices (you can sub or add spices of your choice, but try to stick to basics), and place on one side of the prepared tray. Add veggies, each in its own pile, on the other side of the tray.
Heat olive oil in a small pot. Add garlic and sauté for one minute, until fragrant. Add maple syrup, soy sauce, salt, and pepper and bring to a boil. Remove from heat and pour evenly over the chicken cutlets and veggies.
Bake for 15 minutes. Turn over the cutlets and mix each vegetable, basting with sauce. Bake for another 15 minutes. Transfer the cutlets to a pan.
Turn off the oven and leave the veggies in for five more minutes. Alternately, you can put them on broil for 2 minutes, or until desired crispiness is achieved.
Serve cutlets topped with veggies or with veggies on the side. Garnish with chopped parsley if desired.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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