Chicken Cutlets with Cranberry Sauce Happy Monday morning and Chanukah Sameach. Here is a lighter recipe to try during the last days of Chanukah to off set all the donuts and latkes you’ve been piling away. My Chicken Cutlets with Cranberry Sauce is perfect for a week night or shabbos all winter long. We served on Shabbos as a whole chicken cut up but I prefer the cutlets. Here is the sauce for either 1 cut up chicken or 8 cutlets. 1 can jellied cranberry sauce 3 squirts of ketchup 2 tsp lemon juice 1 tsp each garlic powder and paprika 2 tsp onion soup mix Mix the ingredients and baste cutlets. Bake at 350 for 45 minutes or until done. I served with my garlic green beans and rice with carrots, but I’m sure they would go perfect with your favorite latkes. Again wishing you and yours a Chanukah Sameach.

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