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The crumb coating here gives the chicken cutlets a rich, crispy taste. The chicken stays juicy because of the short baking time, and it takes almost no time to prepare.
1 pound (1/2 kilogram) chicken cutlets
2 cups bread crumbs (I used whole wheat)
1/2 cup chopped fresh parsley, basil, or coriander
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
3 tablespoons Gefen Olive Oil
2 tablespoons Haddar Dijon Mustard
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a food processor, process bread crumbs, herbs, garlic, salt, and pepper until well mixed. Remove from food processor and stir in oil.
Slice chicken cutlets into large strips and place in a lightly greased baking pan.
Spread the mustard evenly on top. Sprinkle with bread crumbs and bake for 15 minutes, or until chicken is golden and springs back to the touch. Serve hot.
Photography and Styling by Shoshi Sirkis
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