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Glazed Chicken Cutlets Recipe

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This recipe for Glazed Chicken Cutlets is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 lb. chicken cutlets, cut into strips or into portion-sized cutlets
2 eggs, beaten
⅓-½ c. potato starch or Pesach crumbs, seasoned with spices of your choice
oil, for frying

Sauce:
4 T. oil
2 onions, sliced in rings
2 cloves garlic, crushed
8 stalks celery, thinly sliced
2 10-oz. jars apricot jam
2 cups ketchup
6 heaping T. brown sugar, tightly packed
Directions:
Directions:
Preheat oven to 350º. Prepare 1 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. Heat 2 T. oil in a large skillet over medium heat. Fry the cutlets for 3 minutes on each side. Remove cutlets to a parchment-paper-lined baking sheet and set aside.

Sauce: Sauté onion for 5 minutes. Add garlic and celery and sauté for an additional 3-5 minutes. Add apricot jam, ketchup, and brown sugar and mix well.

Pour sauce over cutlets and bake uncovered for 15-20 minutes.
Personal Notes:
Personal Notes:
Reprinted with permission from the Mishpacha magazine!

 

 

 

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