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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 45 Minutes
Diets
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.
6–8 chicken cutlets
1/2 cup Bartenura Olive Oil
3 tablespoons freshly squeezed lemon juice
1 shallot, grated
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons capers (optional)
2 tablespoons dried parsley flakes
Combine all marinade ingredients in a bowl and whisk together until thickened.
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.
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.
Photography: Dan Engongoro
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Question about chicken cutlets Hi if I don’t have shallot can I use a regular onion
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.
Great recipe!