1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. 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
3. 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.
4. 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.
Tips: Once the cutlets are cooked, you can slice them into strips and add to a lettuce salad for added protein. Dress with a Caesar or garlic lemon dressing.
When you’ve finished grilling marinated chicken cutlets, take ready-to-eat corn on the
cob and grill it in the same pan (don’t wash first!) until it absorbs the flavor and is heated through. A terrific side dish, ready in minutes!