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Meat
Easy
6 Servings
Allergens 
No Allergens specified
6 Hours
Diets
I’ve hosted seminary students and yeshivah bochurim for many years now and im yirtzeh Hashem will continue to do so (at least they know there’s always good food here! They are often my tasters!). Everyone always wants an easy, quick way to grill chicken cutlets. Here’s a simple, very flavorful recipe that you can adjust to your individual taste. Prepare them the night before, and when you return from seminary or yeshivah the next day, you’ll have a delicious, nutritious, and low-fat meal in just minutes.
6 pieces chicken cutlets
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Bartenura Olive Oil
2 teaspoons paprika, preferably oil based
1/4-1/2 teaspoon oregano
1/2 teaspoon cumin, scant
salt, to taste
black pepper, to taste
pinch dry mustard
pinch brown sugar
pinch dried parsley
pinch cayenne pepper
drop hot sauce
Mix all marinade ingredients together. Pour into a glass bowl or resealable plastic bag.
Add chicken cutlets and marinate for a few hours or overnight.
Grill for 10 minutes on each side and, if necessary, an additional five minutes on the first side (if your grill works from both sides, 10 minutes will be sufficient).
Serve together with grilled corn and a fresh salad.
Photography: Daniel Lailah Styling: Amit Farber
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