I didn’t have time to pick up the sandwich…I was too busy reconnecting to friends and enjoying the simchah to get to the restaurant. But, for old times’ sake, I came home and tried recreating the recipe as best as I could. I’m happy with the results.Here’s to you, my dear seminary friends.
1½-2 pounds thinly sliced chicken breasts
½ teaspoon salt
garlic powder, to taste
cornstarch, for dredging
cornflake crumbs, to coat
1 (15-ounce) bag mini-potato latkes, thawed
¼ cup mayonnaise
¼ cup olive oil
¼ cup honey
1 tablespoon apple cider vinegar
1 tablespoon brown mustard
coleslaw, for serving
- Prepare the honey mustard. Whisk together all ingredients and set aside.
- Season chicken with salt and garlic powder. Dredge chicken in cornstarch, then coat in honey mustard. Finally, coat in cornflakes. Place 4-6 mini-latkes on each cutlet, roll up, and place in a greased baking pan. Drizzle roll-ups with remaining honey mustard.
- Cover and bake at 350ºF for 20 minutes. Uncover and bake for an additional 10 minutes. Serve with coleslaw.
Yield: 6-8 servings