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.
- Cooking and Prep: 45 m
- Serves: 6
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.
Photography: Moishe Wulliger and Chaya Berger
Food and Prop Styling: Renee Muller and Rachel Mintz