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These cutlets make a delicious main dish. If you make them a bit smaller, they can double as an appetizer. A cutlet above!
4 chicken cutlets, cut in half
2 large onions, chopped
1 tablespoon Gefen Olive Oil
dash of salt
1 box mushrooms, sliced (you can use canned, drain well)
1 box Pesach crumbs (bread crumb substitute)
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 cup Gefen Lite Mayonnaise
1/2 cup Gefen Ketchup
1/4 cup Gefen Duck Sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet by lining with foil or spraying with nonstick cooking spray.
Take each chicken cutlet and pound it as thinly as you possibly can. (If you don’t have a meat pounder, you can use the bottom of a frying pan.)
Sauté onions in the oil until they are soft. Add salt and mushrooms, sautéing until they are nicely browned. Add the Pesach crumbs and the spices and sauté for about five more minutes until it’s all combined. Let cool for five minutes.
Lay cutlets flat. Place approximately a teaspoon of the onion stuffing mixture on each cutlet and roll it up like a jelly roll. Place on cookie sheet, seam side down.
Mix all sauce ingredients together and pour over the cutlets.
Bake uncovered for 25–30 minutes, until the cutlets are cooked through. Serve warm.
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How many oz are in the box of pesach crumbs? Can I convert this to non-Pesach and use regular bread crumbs? How many cups or oz would I add? Thanks
Around 7 oz and you should be able to use regular bread crumbs when it’s not Pesach.
really good
How much breadcrumbs? How many cups is “1 box Pesach crumbs” – my breadcrumbs dont come in a box, but a 15oz canister….
thanks!