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I can go on and on about this recipe, but for your sake I’ll leave it short. The best dinner idea ever! Read about how I used this recipe as part of a dinner schnitzel board, here.
4 pounds thinly sliced chicken cutlets
1 cup Mishpacha Flour
1 teaspoon kosher salt
1 teaspoon Pereg Black Pepper
1 teaspoon Gefen Garlic Powder
3 large eggs, whisked
1/2 cup Gefen BBQ Sauce
2 teaspoons Lawry’s seasoned salt
2 cups bread crumbs – I used Pereg Viennese Style Bread Crumbs
2 teaspoons kosher salt
1 tablespoon spices of your choice
Prepare each mixture in separate bowls and mix well.
Bread the cutlets by first placing in the flour, eggs, then crumb mixture. Place on a baking sheet and continue with the rest of the chicken.
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
Place the breaded chicken on prepared baking sheet, and spray well with cooking spray.
Bake in preheated oven for 13 minutes, then flip the chicken and bake for another 10 minutes. Serve immediately.
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