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Schnitzel with Apricot Sauce, Broccoli & Rice

chicken in apricot sauce

Soy sauce is the secret weapon in this recipe. It makes the chicken very moist and tender. In addition, the apricot dipping sauce compliments all aspects of this dish.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 4 chicken breasts trimmed and thinned by butcher
  • 3 tablespoons soy sauce
  • 2 eggs
  • 1/2 cup flour
  • 1 cup flavored breadcrumbs
  • 1/2 cup apricot jam
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/8 cup vinegar
  • 1 teaspoon mustard
  • 2 cups of rice
  • 2 heads of broccoli


1 Pour soy sauce on top of chicken and set aside.
2 Pour 4 cups of water into a pot and bring to a boil. When water comes to a boil place 2 cups of rice into the boiling water, simmer, and cover for 20 minutes.
3 Fill another medium size pot with water and bring to a boil. (This pot is for the broccoli.)
4 Set up dredging station by placing flour in one plate, eggs in another and bread crumbs in another.
5 Pour ½ inch of oil into a large frying pan over medium to high heat.
6 Dip chicken in flour, eggs and bread crumbs, fry for 4-6 minutes on each side on medium-high flame.
7 Add broccoli to boiling water, boil for 5 minutes, strain.
8 Check on rice, take off heat.
9 Cook apricot, brown sugar, ketchup and vinegar. Serve drizzled on chicken or serve on the side as a dipping sauce.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now