Tips:
Poke Around: I always thought poking holes in protein was a big no-no, but I recently read about it giving something dry like white meat chicken more flavor. I tried it when I made this chicken, and it was delicious and juicy. It’s also helpful when you don’t have time to let it sit in a marinade.

Notes:
I don’t really like to reheat chicken cutlets when I’m serving them for the Shabbos day meal. Instead, I bring them to room temperature. Once in a while, I’ll put the pan on top of something else on a hotplate, but really I try to avoid this, since reheating will result in a dry and tough chicken.