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Sweet ’n Crunchy Baked Cutlets


With the option to “up the ante” or not, this easy-shmeezy dinner will please the youngest to the oldest of your crew. I loved the idea of a minimum-ingredient dinner — it really takes just minutes to make!


Prepare the Sweet ’n Crunchy Baked Cutlets

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.
2. Place chicken breasts and olive oil in a mixing bowl and mix to coat. Place cornflake crumbs in a shallow dish. Working with one at a time, press both sides of each piece of chicken into the crumbs and place in the pan. Season with salt to taste. Bake for 15 minutes, uncovered.
3. Remove from oven and drizzle with honey and then with balsamic mixture, if desired. (It’s easiest to just drizzle the honey straight from the bottle.) Return the pan to the oven and bake for another 10–15 minutes, or until chicken is no longer pink inside.


Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep by Chef Suzie Gornish