Simple Grilled Chicken Cutlets with Lemon Vinaigrette Marinade

 
  • Cooking and Prep: 1 h 45 m
  • Serves: 6
  • No Allergens

The simple marinade with lemon, mustard, and herbs softens the chicken cutlets and makes them cook moist and evenly. You can omit the capers, but we do recommend to give them a try at least once.

 

See this roundup for more weeknight dinner ideas.

Ingredients (11)

Chicken

Marinade

Start Cooking

Prepare the Chicken

  1. Combine all marinade ingredients in a bowl and whisk together until thickened. 

  2. Clean chicken cutlets and place in a gallon-sized resealable plastic bag. Pour marinade over and coat chicken cutlets well. Rest on counter for one hour or marinate overnight in the fridge.

  3. Prepare a grill pan or George Foreman grill and grill cutlets for three minutes on each side, or until done. Alternatively, you can bake, uncovered, in an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius) for 40 minutes.

Credits

Photography: Dan Engongoro

  • Chany

    Question about chicken cutlets

    Hi if I don’t have shallot can I use a regular onion
    Posted by Cdafner |July 30, 2018
    Replies:
    Chaia Frishman
    For sure. My friend Suri used to say that in Israel the produce guy would say, "mah zeh shallots, betzal katanim....." That's not to say they aren't yummy when you can find them. But don't sweat it.
    Posted by Chaiaadmin|July 31, 2018
    0
    1
 
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  • Chany

    Question about chicken cutlets

    Hi if I don’t have shallot can I use a regular onion
    Posted by Cdafner |July 30, 2018
    Replies:
    Chaia Frishman
    For sure. My friend Suri used to say that in Israel the produce guy would say, "mah zeh shallots, betzal katanim....." That's not to say they aren't yummy when you can find them. But don't sweat it.
    Posted by Chaiaadmin|July 31, 2018
    0
    1

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