These cutlets make a delicious main dish. If you make them a bit smaller, they can double as an appetizer. A cutlet above!
- 4 chicken cutlets, cut in half -
- 2 large onions, chopped -
- 1 Tbsp olive oil -
- dash of salt -
- 1 box mushrooms, sliced (you can use canned, drain well) -
- 1 box Pesach crumbs (bread crumb substitute) -
- 1 tsp each garlic powder, onion powder, and black pepper -
- 1 cup light mayonnaise -
- 1/2 cup ketchup -
- 1/4 cup duck sauce -
- 1 Tbsp each onion powder and garlic powder -
- 1/2 tsp black pepper -
Preheat oven to 350°F (180°C). Prepare a baking sheet by lining with foil or spraying with nonstick cooking spray.
Take each chicken cutlet and pound it as thinly as you possibly can. (If you don’t have a meat pounder, you can use the bottom of a frying pan.)
Sauté onions in the oil until they are soft. Add salt and mushrooms, sautéing until they are nicely browned. Add the Pesach crumbs and the spices and sauté for about 5 more minutes until it’s all combined. Let cool for 5 minutes.
Lay cutlets flat. Place approximately a teaspoon of the onion stuffing mixture on each cutlet and roll it up like a jelly roll. Place on cookie sheet, seam side down. (If using this dish as an appetizer, just cut the cutlets in half again before you stuff them.)
Pour the sauce over cutlets and bake uncovered for 25–30 minutes, until the cutlets are cooked through. Serve warm.
Mix all together.
Tip This sauce tastes great over mashed potatoes.
This recipe originally appeared in Mishpacha Magazine.