Herby Grilled Chicken With Lemon Sauce

Not your typical breaded cutlets. These are bursting with flavor in every bite, seasoned with a variety of herbs. The lemon sauce takes them to the next level. Enjoy!

Directions

Prepare the Herby Grilled Chicken

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.

2. Whisk eggs with all the spices. Dip each cutlet in egg mixture and then in bread crumbs. (If you have extra egg mixture, you can double dip — egg, bread crumbs, egg, bread crumbs.) Lay on prepared baking sheet.

3. Drizzle olive oil on the cutlets. Cover loosely with parchment paper and bake for 20 minutes. Remove from oven.

4. Alternatively, preheat a grill pan. Spray with cooking spray and drizzle with a little oil. Grill each breaded cutlet for approximately five minutes on each side or until done.

Prepare the Lemon Sauce

1. Let the vinegar and soy milk mixture sit until thickened and curdled.

2. Whisk together with all the remaining ingredients until well combined or blend with an immersion blender.

3. Taste and adjust seasoning if necessary. Refrigerate until using. This lasts in the fridge for at least two weeks. Pour some on your salad too — it’s really good!

Tips: For more distinctive flavor, increase the quantity of the herbs. Of course, you can sub fresh herbs to enrich the flavor and add lots of zest. I always prefer fresh herbs to dried ones when available. Here I suggested dried herbs for practicality!

Notes: Any extra sauce can be used on fried/baked fish. Absolutely delicious.