Sweet and Sour Oven-Baked Chicken Cutlets

Leba Friedman Leba Friedman
2.5 (2 reviews)

This is my go-to when making a meal for someone. I doubled the sauce in the original recipe, and it’s great with rice, bulgur, or quinoa to soak up all the gravy.

1h 40m 4-6
Easy Meat Freezer-Friendly

Contains: Gluten, Wheat, Sesame

Directions

Prepare the Chicken Cutlets

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Cut the chicken into small pieces and make sure they aren’t too thick (either cut them thinly or pound them thinner).

  3. Put the chicken into a ziplock and sprinkle with flour (or use potato starch to make it gluten free) until the chicken is coated. Place chicken flat, crowded but in one layer, into a 9×13-inch (20×30-centimeter) pan.

Prepare the Sweet and Sour Sauce

  1. Combine sauce ingredients in a small bowl.

  2. You can add a generous handful of sesame seeds, or just sprinkle the seeds on top of the chicken before baking.

  3. Pour sauce over the chicken. The chicken should be mostly covered, and very liquidy. Cover the pan tightly and cook for one hour. Uncover and cook for 20 minutes more. Freezes great.

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2.5 out of 5

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Malkie •