1. Dredge the cutlets first into the egg, then the crumbs. Place on a greased baking pan and spray the top of the chicken well with oil spray. Bake on 375 F for 20-25 minutes.
2. While the chicken is getting crispy, time to grill the corned beef and pastrami:
3. Heat a grill pan. While it’s heating up, mix the brown sugar, oil, salt and pepper in a small bowl. It should be a pasty consistency. When the pan is hot, lay the pastrami and corned beef down in a single layer. It will take a couple of rounds to finish grilling all the meat. After one minute, turn the meat over. Working quickly, smear the brown sugar mixture over the pieces of meat (only on the top layer that’s already grilled). The sugar will quickly melt. After a minute take the meat off the pan, continue in the same way with the rest of the pieces of pastrami and corned beef.