At Hubby’s request, when company comes I make kosher chicken pastrami rolls. You might think of it as a patchka (total fuss) because you have to roll each one individually – but otherwise, it’s super easy. On a recent Shabbos, we hosted a family that’s special to us – our shadchan (the person who had introduced Hubby and me to each other) with half a dozen of her kids. In their honor, I rolled 16 of these fab chicken pinwheels. Hubby thoughtfully took step-by-step pictures, just for you.
This is not a formal recipe, but I think you’ll be able follow these instructions easily enough:
1. First, preheat your oven to 375˚.
2. In a shallow bowl, pour bottled Italian dressing – (Wish Bone is just perfect) over thin-sliced chicken cutlets.
You can always butterfly regular cutlets on your own, but remember it takes a little more time. When I am really busy, I thank G-d and the butcher for thin sliced. If you are serving a lot of other dishes, one roll/cutlet per person should be just fine, but if this is your only main, count on at least two rolls per person.
3. Fill a second shallow bowl with your favorite breadcrumbs. I like Pereg Classic because it’s so well seasoned. Just love when all the hard work is done for me. I especially like the sesame seeds mixed in – it’s a great added touch.
You’ll also need one thin slice of pastrami per chicken roll.
4. Take one cutlet, coated in dressing and lay it in the breadcrumbs, gently pressing it into the crumbs so they adhere to the cutlet on one side.
Lay one slice of pastrami lengthwise onto the cutlet (you may have to fold or double it over if it’s too long. You want the slice of pastrami to be slightly shorter than the length of the cutlet.) Don’t worry, I have pictures for you.
5. Roll up the cutlet and pastrami like you would a jellyroll.
6. Place seam side down on a lightly greased baking pan – large enough to hold all the rolls without touching. If you overcrowd your pan, the rolls won’t develop a crispy crumb coating when they bake.
7. Once all the rolls are good to go, I sometimes drizzle a little of the remaining Italian dressing over top. Finish off by spraying the rolls with cooking spray. I like Gefen Canola Oil Cooking Spray.
8. Bake at 375˚ for about 20 minutes. Delish! And beautiful too.
Here is the recipe written out - Chicken Pastrami Rolls.
Enjoy this Shabbos!
What’s your favorite easy shabbos recipe? Leave me a comment and let me know.