Garlicky Cutlets

Recipe By Estee Kafra

Cooking and Prep: 45 m
Serves: 6
Contains:

Preference: Meat
Difficulty: Easy
Occasion: Rosh Hashanah , Sukkot
Diet: Gluten Free
Source: Family Table by Mishpacha Magazine

During the summer, I visited a butcher shop in the Tristate area and chanced upon “chicken steak.” It’s a great portion size, and an elegant way to serve chicken. You can use this recipe with deboned chicken thighs as well.

Ingredients (8)

Main ingredients

6 chicken steaks
1/4 cup mayonnaise
1 tablespoon crushed garlic (3–4 cubes Gefen Frozen Garlic, defrosted)

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Gefen Frozen Crushed Garlic
2 teaspoons Gefen Honey or agave nectar

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Gefen Pure Honey
1 cup bread crumbs or Gefen Cornflake Crumbs (or use gluten-free if needed)

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Gefen Cornflake Crumbs
oil, for drizzling
1 teaspoon kosher salt, for sprinkling

Sommelier Suggests

Weinstock Cellar Select Chardonnay

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Weinstock Cellar Select Chardonnay

Start Cooking

Make the Cutlets

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Pat the chicken dry and place in a lightly oiled baking pan.
Mix the mayonnaise, garlic, and honey in a bowl. Spread on both sides of chicken and arrange in baking pan.
Sprinkle evenly with bread crumbs or cornflake crumbs. Drizzle lightly with oil and sprinkle with salt.
Bake uncovered for 40 minutes, or until chicken is baked through and bread crumbs have turned brown.