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This recipe is so simple, not even a beginner in the kitchen can mess this one up! And it still tastes great. So if you need to whip something up quick…like an extra main at a meal with unexpected company…or for erev Yom Tov when you have a lot of hungry “noshers” looking for a quick bite, this is just the thing!
1 and 1/2 pounds chicken cutlets, cut into thick strips
Gefen Olive Oil, for dipping
2 cups Gefen Cornflake Crumbs (or use gluten-free if needed)
Gefen Honey, for drizzling
Preheat oven to 375 degrees Fahrenheit. Line a baking pan and grease with nonstick cooking spray.
Place olive oil and cornflake crumbs into two shallow bowls. Dip each chicken strip into olive oil, then coat evenly with cornflake crumbs. Place on baking sheet. Bake for 10 to 15 minutes.
Remove from oven. Drizzle all the pieces with honey. Return to the oven for eight to 10 additional minutes. Serve hot or warm.
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How do reheat them so they don’t get dried out?
Hi Suri,
You can cover them and heat them in the oven for about 10 -15 minutes.
-Chana Tzirel from Kosher.com
Can I use regular thin chicken cutlets instead?
If I make this in advance, what would be the best way to defrost and rewarm?
so easy and less mess than reg shnitzle
Easiest quickest non fattening kid freindly and adult freindly too. Try it you wont be disappointed