I recently went to England to attend the wedding of a close family friend whom I’ve known since my seminary days. Before I left, I received two phone calls from friends saying goodbye. They each, on their own, reminded me to pick up the latke sandwich from the restaurant that was close to our seminary. It used to be our little treat to walk over, pick up a sandwich, and eat it in a quiet spot in our dorm…good memories of good tastes.
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

Honey Mustard:
¼ cup mayonnaise
¼ cup olive oil
¼ cup honey
1 tablespoon apple cider vinegar
1 tablespoon brown mustard

coleslaw, for serving

  1. Prepare the honey mustard. Whisk together all ingredients and set aside.
  2. 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.
  3. Cover and bake at 350ºF for 20 minutes. Uncover and bake for an additional 10 minutes. Serve with coleslaw.


Yield: 6-8 servings

For more great recipes, check out this weeks issue of Whisk by Ami