Chicken cutlets with sauce recipe?

smss

Wed, Apr 17 2019, 5:01 pm

I want to make some kind of chicken cutlet recipe in advance, to reheat on yom tov. I usually find that works best with a saucy type chicken like sesame chicken. Any Pesach ideas?

karat

Wed, Apr 17 2019, 5:14 pm

I have a recipe for dark cutlets with duck sauce from last year’s Ami.
I haven’t made it yet so I don’t know if it rewarms well.
Let me know if you want me to post it.

ra_mom

Wed, Apr 17 2019, 5:49 pm

Ketchup, brown sugar, orange juice, garlic, salt and pepper.

smss

Wed, Apr 17 2019, 8:39 pm

ra_mom wrote:

Ketchup, brown sugar, orange juice, garlic, salt and pepper.

Thanks, sounds good!

OOTBubby

Wed, Apr 17 2019, 9:36 pm

smss wrote:

I want to make some kind of chicken cutlet recipe in advance, to reheat on yom tov. I usually find that works best with a saucy type chicken like sesame chicken. Any Pesach ideas?

Chicken Schnitzel in Apricot Sauce

5 pieces chicken cutlet (5 half breasts)
potato starch
egg, beaten
matza meal or pesach crumbs
onion powder
garlic powder
1 onion, diced
1 green pepper, diced
4 ounce can of sliced mushrooms
10 ounce jar apricot jelly
½ cup ketchup
1½ tablespoons brown sugar

Preheat oven to 400 degrees.

Dip cutlets into potato starch, then into egg (seasoned with seasonings to taste), then into matza meal or crumbs. Place into well greased pan in single layer, not crowded. Spray each piece with cooking spray. Bake at 400 degrees for 10 minutes and remove from oven.

Lower oven to 325 degrees.

Make sauce. Sauté vegetables in a very small amount of oil. Add jelly, ketchup and brown sugar. Cook until jelly is melted. Pour over pre-baked cutlets and bake for another 40 minutes (uncovered) at 325 degrees. Once finished, it may be combined into several layers in one pan and reheated that way.

OutATowner

Wed, Apr 17 2019, 9:56 pm

I used to sauteed onions and red and green peppers. Mix equal parts vinegar, ketchup and brown sugar and saute a little more. Pour onto chicken. Yum! (Not sure if Pesach vinegar is stronger/weaker?)

smss

Wed, Apr 17 2019, 10:14 pm

OOTBubby I forgot about that recipe! Also a great one! Thanks for all the ideas ladies!

hodeez

Wed, Apr 17 2019, 10:17 pm

ra_mom wrote:

Ketchup, brown sugar, orange juice, garlic, salt and pepper.

Quantities?

ra_mom

Wed, Apr 17 2019, 11:08 pm

hodeez wrote:

Quantities?

1/2 cup ketchup, 1/4 cup each orange juice and brown sugar. Garlic, salt and pepper to taste.

precious

Wed, Apr 17 2019, 11:15 pm

[quote="ra_mom"]1/2 cup ketchup, 1/4 cup each orange juice and brown sugar. Garlic, salt and pepper to taste.[/quote

Can you give directions please? Bake? Saute? How long?

Thanks!

ra_mom

Wed, Apr 17 2019, 11:17 pm

[quote="precious"]

ra_mom wrote:

1/2 cup ketchup, 1/4 cup each orange juice and brown sugar. Garlic, salt and pepper to taste.[/quote

Can you give directions please? Bake? Saute? How long?

Thanks!

It's just a sauce / glaze to use over meat or chicken when reheating.

jewishmom6

Thu, Apr 18 2019, 8:51 am

https://www.kosher.com/recipe/.....-1604

SixOfWands

Thu, Apr 18 2019, 10:12 am

Saute onions and garlic in whatever type of oil you like -- I'll use 4 T coconut oil and 4 T olive oil (you can use less).

After onions are softened, coat thin chicken cutlets (and here, they do need to be thin) in nut flour or potato starch (or don't -- it works either way), salt, pepper and oregano (which I skip), and brown chicken on one side.

Flip over cutlets and add 1/2 cup marsala wine (I use the marsala cooking wine from Kedem, but you can use the real stuff) and 1/4 cup cooking sherry (you can use any white wine as well), 1 cup mushrooms (I use Portobello, and I use a lot more). Cover and cook about 10 minutes.

If you use the flour/starch to coat the chicken, the sauce will thicken beautifully. If not, you may need to thicken it.

Enjoy.