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6 chicken cutlets, pounded thin
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. 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.
Posted by Chaya B. Grodner
Nutritional Info Per Serving: N/A
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, garlic powder, onion powder, paprika, salt and pepper)