This is the way to turn chicken into an important main again.
I love when i get a recipe from Ruchi D. in my inbox, i know its going to be something easy yet classy and will taste amazing. The original recipe was traced back to her sister in law’s mother in law who got it from a friend.
Chicken steaks is basically a partially deboned chicken leg quarter -it used to be a special request from your butcher but lately it can be found at most large supermarkets. We love how even though it’s chicken, it feels different and a step up from your regular chicken dish. And–it’s pretty to plate and smells amazing when it’s baking.
Can’t find chicken steaks? This recipe works really well with dark (baby) chicken cutlets.
- 6 chicken steaks
- 1 egg and 1 egg white or 2 egg whites
- salt, garlic powder & onion powder
- 1 cup panko
- 1 cup cornflake crumbs
- 4 Tbsp mayonnaise
- 4 Tbsp apricot jam
- 4 Tbsp onion soup mix
- 5 Tbsp chicken soup
- Preheat oven to 350F.
- In a shallow dish, whisk together eggs, salt, garlic & onion powder. Place panko crumbs mixed with cornflake crumbs in a second dish.
- Dredge chicken in egg mixture, then in panko crumbs.
- Heat oil in a frying pan. Once hot, add chicken and flash fry for just 2 minutes on each side until only the outside is crisp and golden.
- In the meantime prepare the sauce. Combine all ingredients and mix well. Pour the sauce into the bottom of a 9x13 baking pan. Place the chicken on top of the sauce and bake for 1.5 hours uncovered.
bo says
I never heard of chicken steak. can regular chicken on the bone work as well? also is panko crumbs and cornflake crumbs interchangeable?
Shaindy Menzer says
Chicken steak is available in many kosher supermarkets like gourmet glatt. You can also request it from your local butcher. It’s a partially deboned chicken leg quarter.
betweencarpools says
Yes, regular chicken on the bone can work as well. Panko and cornflake crumbs are interchangeable; the combination will add to the crunch and taste.
Tammy ross says
What is chicken steak
Doug says
It’s a partially deboned chicken leg quarter.
Breindy says
How to rewarm on yomtov? Is it freezer friendly?
Shaindy Menzer says
Defrost completely and rewarm uncovered on 210.
Chanie says
Another one here who has never heard of chicken steak! Google tells me there is a part of the cow known as chicken steak but I doubt it is this.
Yeah ok says
Why print a recipe that no one knows what the main ingredient is
Breezy says
Why don’t you read the whole blog post? It explains what it is.
Chanie says
It was edited after her comment.
Dalia says
What instruction can I give my local butcher to create this chicken steak? We don’t have it in our area. Thank you
Shaindy Menzer says
A semi-boneless chicken leg with only the drumette bone remaining, so that it lies flat. Hope this helps.
Leah says
Some meat stores call it chicken rib steak if that helps
Miri says
Can this be frozen and rewarmed?
What is the best way to do this?
Thanks
Elise says
The chicken soup is actual soup and not just the powder?
Shaindy Menzer says
It is actual chicken soup. But, it should work with adding just water as well!
Sury says
In chasidusha homes , chicken steak is an elegant classic served often and on specail occasions. Try it , its delicious !
Lily says
can this be frozen?
Shaindy Menzer says
Yes, Defrost fully and then bake uncovered at 210.
Tova says
Should it be frozen raw or cooked?
Yitty says
Hi – I baked it for an hour instead of the Reccomended 1 1/2 hours. I cooked and froze it. Then I defrosted it and baked another 1/2 hour when I needed it. It was crispy and delicious. Nobody knew that it was frozen!
Naomi says
Do you bake it covered? Do you bake it skin side up or sheen?
Anonymous says
I have made this recipe several times with dark cutlets and it is a big hit! Ty for sharing
Miriam says
If I’m making this recipe with dark chicken cutlets how long do I cook it for ?