- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
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!
1 and 1/2 pounds (680 grams) chicken cutlets (9 cutlets, pounded thin)
2 large eggs
salt, to taste
black pepper, to taste
1 full teaspoon dried parsley
full 1/2 teaspoon dried basil, such as Pereg, or to taste
scant 1/2 teaspoon dried mint, or to taste
1/4 teaspoon dried oregano, or to taste
1 teaspoon Pereg Garlic Powder
1 and 1/4 cups golden bread crumbs
olive oil, for drizzling
1 teaspoon vinegar + unsweetened soy milk to equal 1/3 cup
2 full tablespoons Gefen Mayonnaise (can be lite)
1 large cube Gefen Frozen Parsley
1 teaspoon lemon zest plus 1/4 cup fresh lemon juice
1 shake Pereg Garlic Powder
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
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.
Drizzle olive oil on the cutlets. Cover loosely with parchment paper and bake for 20 minutes. Remove from oven.
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.
Let the vinegar and soy milk mixture sit until thickened and curdled.
Whisk together with all the remaining ingredients until well combined or blend with an immersion blender.
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!
Styling and Photography by Devorah Applegrad
How Would You
Rate this recipe?
Please log in to rate
Reviews