This tasty chicken dish is one that my family looks forward to each year.
- 1 lb (500 g) chicken cutlets, cut into very small bite-sized pieces - 1-2 lb, cut into strips or into portion sized cutlets
- eggs - 2, beaten
- potato starch or pesach crumbs - 1/3-1/2 cup, seasoned with spices of your choice (breadcrumbs are great year-round!)
- oil - for fying
Preheat oven to 350°F (180°). 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 Tbsp 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. Pour sweet and pungent sauce over chicken cutlets and bake uncovered for 15–20 minutes.
Prop Styling by Amit Farber.
Photos by Daniel Lailah.