Baked Chicken Cutlets Topped with Pastrami

By Sharon Feldman

Serves: 4



  • 1-1/2 pounds of chicken cutlets, sliced thin
  • **¾ cup of Sweet Vidalia Dressing
  • 1-1/2 cups cornflake crumbs
  • Oil for sautéing
  • 2 large onions, diced
  • 1 pound sliced pastrami, diced
  • ½ cup of duck sauce



Preheat oven to 350 degrees.

Pour Sweet Vidalia dressing over the chicken and dip into cornflake crumbs.

Spray an ovenproof pan and place the cutlets in the dish. Cover and bake for 15 minutes.

Heat frying pan and heat oil. Add onions until golden. Add pastrami and sauté 5-8 minutes. Add the duck sauce and cook until it boils.

Pour the pastrami mixture over the cutlets and bake, uncovered for another 10 minutes.

**You can substitute Italian Dressing.

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