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Forum
-> Recipe Collection
-> Chicken/ Turkey
bargainlover
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Mon, May 22 2017, 9:21 pm
Looking for a nicer chicken cutlets recipe for shavuos that freezes well.
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sky
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Mon, May 22 2017, 10:34 pm
Breaded chicken cutlets - baked - freeze - will pour on sesame sauce before reheating. (Heimish Simcha Cookbook)
Coconut and Panko breaded chicken cutlets - will serve with dipping sauce (Kosher by design II)
Chicken and Pastrami rollups (BY cookbook)
Chicken Capons with khishka or rice stuffing (Fresh & easy)
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bargainlover
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Mon, May 22 2017, 10:57 pm
Thanks so much sky! Can you please either post or message me a picture of th sesame sauce form heimish cookbook?
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sky
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Mon, May 22 2017, 11:35 pm
mix cornflake crumbs with salt, pepper, paprika, and garlic powder.
Clean and dry 2 1/2 lbs chicken cutlets.
Cut into nugget sizes.
Dip chicken in egg and then the cornflake crumbs.
Bake in a grease baking pan at 370 for about 25 minutes or until done.
mix:
1 cup duck sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup sesame seeds
Pour on top of chicken and reheat until heated through.
I just had great new sesame chicken. The cutlets were just covered in flour and then baked with a ketchup, vinegar, brown sugar, oil sauce - and they were so moist. The person who made them said they don't dry out when heated a lot because of all the sauce. I"m hoping to get that recipe also.
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bargainlover
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Mon, May 22 2017, 11:40 pm
Thanks so much for the fast response!!
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PinkFridge
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Tue, May 23 2017, 8:52 am
Chicken with sauce probably reheats well.
Here's another idea that might be helpful to someone. I slice fresh chicken breasts into thinner pieces and freeze in a single layer. Then I pop them into a zipper bag. Possibilities:
1. Coat and freeze in single layer. Do it quickly before it defrosts. Then you can bake or fry closer to or on yom tov.
2. Take out erev yom tov, marinate, and grill when you'd like.
3. Or do marinate and grill in advance, I find that I can refrigerate them before yom tov and use as needed, for salads, etc.
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