This recipe is so simple, not even a beginner in the kitchen can mess this one up! And it still tastes great. So if you need to whip something up quick…like an extra main at a meal with unexpected company…or for erev Yom Tov when you have a lot of hungry “noshers” looking for a quick bite, this is just the thing!

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking pan and grease with nonstick cooking spray.

2. Place olive oil and cornflake crumbs into two shallow bowls. Dip each chicken strip into olive oil, then coat evenly with cornflake crumbs. Place on baking sheet. Bake for 10 to 15 minutes.

3. Remove from oven. Drizzle all the pieces with honey. Return to the oven for eight to 10 additional minutes. Serve hot or warm.

Recipe tags

Baked Breaded Breading Chicken Chicken cutlets Children Elky Friedman Gluten free Kid-friendly Kids Low sugar Quick-and-easy Rosh Hashana Rosh hashana fish Rosh Hashanna Rosh Hashannah Roshhashana Schnitzel Shnitzel Shnitzle Super easy