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BEST DRESSED LEMON

GARLIC CHICKEN

This chicken was so popular over the summer Shabbosim and was the shining star of the
meal... Devoured to the last piece even before the meat!
Don’t let the jalapeño in the image scare you... It was just put there for color. The recipe
calls for a very small amount to add a wonderful taste... But it is not a hot dish.
Naming this dish was really difficult for me as the flavor of this dish equals its beauty. I
guess you’ll have to try it yourself and see what I mean.
By: Rivky Kleiman

INGREDIENTS: DIRECTIONS:
1 1⁄2 lb (3⁄4 kg) thin chicken cutlets In a medium-sized bowl, combine the cornstarch
2 tbsps cornstarch and lemon garlic fusion.
Add the chicken cutlets to the bowl one at a
1 tbsp Lemon Garlic Fusion Recipe time, and coat both sides well.
in a Bottle
Alternatively, you can place the chicken in a
3 tbsps canola oil
Ziploc bag and shake until all cutlets are evenly
coated.
Lemon garlic sauce Heat canola oil in a large frying pan over
2 tbsps olive oil medium-high heat. Pan-fry cutlets for 2–3
minutes per side, then transfer to a serving dish.
6 cloves garlic, crushed
Once all the cutlets are fried, prepare the sauce.
1 jalapeño, seeded and finely diced Add olive oil to the pan and reduce heat to
2 scallions, sliced medium.
1 tsp soy sauce Add in garlic, jalapeño, scallions, and sauté 3–4
minutes, stirring until softened.
zest and juice of 1 lemon (about 3
tbsps juice) Add in soy sauce, lemon juice, and zest, followed
by the oregano, salt, and pepper.
1 tsp dried oregano
1⁄2 tsp salt To make a slurry, mix the cornstarch with the
water until completely dissolved. Add slurry to
1⁄2 tsp pepper the pan and stir until the mixture comes to a
boil and thickens.
1 tbsp cornstarch
1 cup water Pour the cooked sauce over pan-fried chicken.
Serve warm.
Serves 6

Frozen Desserts

GREAT NEWS!

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F For all your Yom Tov and

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The ready baked flaky sheets in last week’s
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Chocolate Napolitan Cake can now be purchased
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at Sander’s Bakery.
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C Call/Text 438 930 4996

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