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. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

Directions

Make the Cutlets

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Pat the chicken dry.

3. Mix the mayonnaise, garlic, and honey in a bowl. Spread on both sides of chicken and arrange in lightly oiled baking pan.

4. Sprinkle evenly with bread crumbs or cornflake crumbs. Drizzle lightly with oil and sprinkle with salt.

5. Bake uncovered for 40 minutes, or until chicken is baked through and bread crumbs have turned brown.

Credits

Photography: Moishe Wulliger and Chaya Berger

Food and Prop Styling: Renee Muller and Rachel Mintz

Recipe tags

Baked Breaded chicken Chicken Chicken thighs Dark chicken Easy dinner Easy supper Elegant Estee Kafra Gluten free option Kid-friendly Kids Quick-and-easy Rosh Hashana Rosh hashanah Rosh Hashanna Rosh Hashannah Roshhashana Schnitzel Shnitzel Shnitzle Succos Succot Sukkos Super easy Yom tov mains Yom tov meats