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I often buy a large quantity of chicken cutlets and don’t have the time to prepare them at once, so I freeze them raw. Here I opted to freeze them already in a marinade so when I need to make supper one fine evening, I’m one step ahead of the game, and can have dinner prepared in no time! The coffee adds a bold deep flavor and is complemented by the other marinade ingredients.
1 and 1/2 pounds (680 grams) chicken cutlets (9 cutlets, pounded thin)
1 tablespoon Pereg Garlic Powder
1 tablespoon paprika (preferably in oil)
1 teaspoon kosher salt, or to taste
1/4 cup Tuscanini Olive Oil
1/2 tablespoon Gefen Mustard
2 tablespoons Kedem Red Wine Vinegar
2 tablespoons Glicks Soy Sauce
1 and 1/2 tablespoons decaf coffee granules
2–3 tablespoons brown sugar
black pepper, to taste
Place all marinade ingredients in a large ziplock bag, mixing together well. Add the chicken cutlets and make sure they’re fully submerged in the marinade. Freeze.
When ready to use, defrost the cutlets. Preheat a grill pan and spray with cooking spray. Remove the cutlets from the bag one at a time, letting the excess marinade drip off.
Place on grill pan and grill for five minutes. Flip over and grill for three minutes on the second side, or until done. Remove to a plate and cover until serving.
Styling and Photography by Devorah Applegrad
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