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This marinade combines just the right amount of each ingredient to produce the juiciest, most tender cutlets. It’s seasoned to perfection, with just the right balance of sweet and savory!
1 and 1/2 pounds (680 grams) chicken cutlets (9 cutlets, pounded thin)
1/4 cup Tonnelli Avocado Oil (or other mildly flavored oil, such as sunflower oil)
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon regular vinegar
2 tablespoons Glicks Soy Sauce
2 tablespoons Glicks Teriyaki Sauce
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 teaspoon paprika (preferably in oil)
1/2 teaspoon onion powder
pinch oregano
1 tablespoon mustard, preferably Dijon
1/2 teaspoon kosher salt
pinch black pepper, or to taste
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
Combine all marinade ingredients in a large bag or bowl. Remove 1/2–3/4 cup of the marinade and set aside.
Add cutlets to the bag or bowl and marinate in the fridge for an hour (up to four hours).
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place chicken cutlets on a Gefen Parchment Paper-lined pan sprayed with cooking spray. Bake for 12–15 minutes on one side, then flip over and bake a few minutes on the other side. (It should be a total of about 18 minutes. Since every oven works differently, be sure to test for doneness before the time is up.) Cover loosely with parchment paper when removing from the oven
Alternatively, preheat a grill pan. Spray with cooking spray and drizzle with a little oil. Grill each cutlet for approximately five minutes on each side or until done.
The reserved marinade can be used as is, or brought to a boil in a small pot and simmered until slightly reduced and thickened. Pour over cutlets for extra flavor, or over a side dish like rice, bulgur, or quinoa.
Styling and Photography by Devorah Applegrad
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