Page 112 - 18-50 March 30, '22
P. 112
easy chicken wraps
INGREDIENTS DIRECTIONS
Chicken Cutlet Ingredients Make the Sauce
6 pieces chicken cutlets, cut into Combine all the sauce ingredients together and divide in
thick strips half (half is approximately 1/2 cup).
2 cups crushed pretzels (use Note: If you have sweetened jam, reduce the honey to a
skinny, crispy salted ones; you quarter cup or to taste. Also, if you like your food really
can crush them in the food spicy, up the cayenne pepper to one to one and a quarter
processor, leaving small pieces teaspoons, but be sure to have drinks nearby!!
in addition to some crumbs) Make the Chicken Cutlets
Preheat the oven to 400 degrees Fahrenheit (200 degrees
1 cup water
Celsius). Line a baking pan with Parchment Paper.
1 tablespoon + 1 teaspoon Dip the chicken pieces in one half of the sauce and then
Corn Starch dissolved in 2 in crushed pretzels. Lay the pieces on the baking pan and
tablespoons water bake for 15 minutes, uncovered.
Sauce Meanwhile, bring the water and the remainder of the sauce
1/2 cup unsweetened apricot
jam or Tuscanini Apricot Jam cornstarch, mixing well. Bring this to a boil again and then
Preserves (see note)
simmer it until it thickens.
1/2 cup Dijon Mustard Dip the chicken nuggets in the sauce and enjoy! Serving
1/4 cup + 2 tablespoons Honey Suggestion: Fill a large round platter/plate with nuggets
1/2–3/4 teaspoon cayenne and leave room in the center for a small bowl with the
pepper (paprika charifa) dipping sauce.
3/4 teaspoon garlic powder Tip: When preparing the nuggets, try to keep one hand
wet (i.e. for dipping in the sauce) and one dry (coating
with pretzels). It’s much neater and more convenient to
work this way. This is true for making regular schnitzel as
well: one hand dips in the egg and spices and one does the
coating. Try it.
