Simple Grilled Chicken Cutlets with Lemon Vinaigrette Marinade

Rivky Kleiman Rivky Kleiman
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The simple marinade with lemon, mustard, and herbs softens the chicken cutlets and makes them cook moist and evenly. You can omit the capers, but we do recommend to give them a try at least once.

 

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1h 45m 6
Easy Gluten Free No Refined Sugar Low Fat Paleo Keto Meat

Directions

Prepare the Chicken

  1. Combine all marinade ingredients in a bowl and whisk together until thickened.

  2. Clean chicken cutlets and place in a gallon-sized resealable plastic bag. Pour marinade over and coat chicken cutlets well. Rest on counter for one hour or marinate overnight in the fridge.

  3. Prepare a grill pan or George Foreman grill and grill cutlets for three minutes on each side, or until done. Alternatively, you can bake, uncovered, in an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius) for 40 minutes.

Credits

Description:

Photography: Dan Engongoro

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2 Comments

Guy first name Kosher.com Team •

Great recipe!

Chany •

Question about chicken cutlets Hi if I don’t have shallot can I use a regular onion

Chaia Frishman •
Reply to Chany

For sure. My friend Suri used to say that in Israel the produce guy would say, "mah zeh shallots, betzal katanim....." That's not to say they aren't yummy when you can find them. But don't sweat it.