Sweet ’n Crunchy Baked Cutlets

Faigy Grossman Faigy Grossman
5.0 (1 reviews)

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!

50m 6
Easy Meat

Directions

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.

Credits

Description:

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

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2 Comments

Mrs Roth •

Is balsamic vinaigrette the same as balsamic vinegar?

Avigael Levi Kosher.com Team •
Reply to Mrs Roth

Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen too.

Esther Goldring •