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.
Breaded Chicken Steaks
Ingredients
- 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
Sauce
- 4 Tbsp mayonnaise
- 4 Tbsp apricot jam
- 4 Tbsp onion soup mix
- 5 Tbsp chicken soup
Instructions
- 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.
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I never heard of chicken steak. can regular chicken on the bone work as well? also is panko crumbs and cornflake crumbs interchangeable?
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.
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.
What is chicken steak
It’s a partially deboned chicken leg quarter.
How to rewarm on yomtov? Is it freezer friendly?
Defrost completely and rewarm uncovered on 210.
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.
Why print a recipe that no one knows what the main ingredient is
Why don’t you read the whole blog post? It explains what it is.
It was edited after her comment.
What instruction can I give my local butcher to create this chicken steak? We don’t have it in our area. Thank you
A semi-boneless chicken leg with only the drumette bone remaining, so that it lies flat. Hope this helps.
Some meat stores call it chicken rib steak if that helps
Can this be frozen and rewarmed?
What is the best way to do this?
Thanks
The chicken soup is actual soup and not just the powder?
It is actual chicken soup. But, it should work with adding just water as well!
In chasidusha homes , chicken steak is an elegant classic served often and on specail occasions. Try it , its delicious !
can this be frozen?
Yes, Defrost fully and then bake uncovered at 210.
Should it be frozen raw or cooked?
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!
Do you bake it covered? Do you bake it skin side up or sheen?
I have made this recipe several times with dark cutlets and it is a big hit! Ty for sharing
If I’m making this recipe with dark chicken cutlets how long do I cook it for ?