Slice open one of these tender, breaded chicken cutlets and a melted garlic and herb filling oozes out from the center. I first tasted this easy but impressive dish many years ago at a friend’s sheva brachos. Prepare a large amount in advance and freeze raw. Defrost and proceed as below. Thanks, Goldy P.
Serves approximately 16, depending on the size of the cutlets (for smaller portions, halve each cutlet vertically before you start filling them)