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The unique cauliflower/apricot garnish adds a refreshing component to a basic grilled chicken cutlet. We kept noshing the cauliflower and then I didn’t have enough! You’re going to love it!
1 and 1/2 pounds (680 grams) chicken cutlets (9 cutlets, pounded thin)
2–3 tablespoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
onion powder, to taste
garlic powder, to taste
5 cups Beleaves Frozen Cauliflower Florets, rinsed and mostly thawed, cut into small pieces
7 dried apricots, cut into thin strips
2 shallots, finely diced
4 stalks celery, thinly sliced
handful dried cranberries, preferably naturally sweetened
1/4 cup Tonnelli Avocado Oil (or other neutral- tasting oil)
3/4 teaspoon salt, or to taste
black pepper, to taste
1 full tablespoon Gefen Honey
1 full tablespoon rice vinegar, or other mild vinegar of your choice
3 tablespoons orange juice, preferably fresh
3/4 tablespoon fresh lemon juice or Tuscanini Lemon Juice
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.
Combine chicken cutlets, olive oil, and seasoning in a bowl, mixing to coat. Lay on baking sheet and cover loosely with parchment paper. Bake for 20 minutes or until done. Remove from oven.
Alternatively, heat a grill pan. Spray with cooking spray and drizzle with a little oil. Grill for four to five minutes on each side, or until ready. Set aside.
Combine cauliflower, apricots, shallots, celery, and dried cranberries in a large bowl, mixing well. Add all remaining ingredients and mix together well. Taste and adjust seasonings if necessary.
Place a cutlet on a plate. Top with a generous amount of cauliflower mixture, or serve it on the side.
Styling and Photography by Devorah Applegrad
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