Written for Mishpacha Magazine
When I was creating this recipe, I was imagining an absolutely delicious soup my mother makes every year for Succos, with lots of a few different types of mushrooms on a chicken soup base. Pairing the mushrooms with crispy yet soft chicken was simply excellent.
6 chicken steaks (skinless chicken thighs with only the side bone attached)
3 Tbsp flour
1/2 cup garlic mayo, regular mayo, or 3 beaten eggs
1/2 cup panko crumbs
1/2 tsp salt
1 tsp garlic powder
1/4 cup oil
oil, for sautéing
1 large onion
1 8-oz pkg cremini mushrooms, sliced
1 4-oz pkg button mushrooms, sliced
1 4-oz pkg shiitake mushrooms, sliced
3 Tbsp brown sugar
2 Tbsp teriyaki sauce
1 Tbsp ketchup
1/2 tsp salt
1/8 tsp cracked black pepper
Preheat oven to 375.
Prepare a dredging station by putting flour into one plate, mayonnaise (or eggs) into another, and panko crumbs with spices into the third. Coat chicken steaks in flour, then mayonnaise, then panko mixture. Place chicken into a 9×13-inch baking pan and drizzle with oil. Roast uncovered for 45 minutes to an hour.
To prepare the glaze:
In a medium pot, heat oil and sauté onion over medium heat until deeply golden. Add sliced mushrooms and sauté another 5-10 minutes until fully softened and the mushrooms take on color. Lower heat and add remaining ingredients; simmer for 1 minute.
Spoon glaze over chicken when ready to serve.
Note: Boneless dark meat cutlets or chicken breast cutlets can be substituted for chicken steaks in this recipe.