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CHICKEN CUTLET ROLL-UPS




Source of Recipe


Posted at JewishFood-List.com by Chaya B. Grodner


List of Ingredients




6 Chicken Cutlets, pounded thin
6 slices of Salami, or Corned Beef, or Pastrami
6 dried Apricots
1 egg or 2 Egg whites (you can use mustard in place of the eggs)
1 cup Corn Flakes, crushed (seasoned to taste with garlic powder, onion powder, paprika, salt and pepper)

Recipe



Lay cutlets flat. Top first with slice of salami and then with dried apricot. Roll up and secure with toothpick. Beat egg. Put cornflake crumbs on plate or sheet of waxed paper.

Dip rolls first in egg and then in crumbs. Or brush the rolls with mustard and then dip in the crumbs for a slightly spicier taste.

Bake in microwave proof dish at high for 10 to 15 minutes. Check for doneness and if necessary, cook longer for 2 minutes at a time. The cornflake crumbs will give it a golden color.

YIELD: 6 Servings