iso baked chicken cutlets- no breading

Shimmysmom

Thu, Nov 12 2009, 6:37 am

anyone have a good recipie for chicken cutlets. something not breaded and no thick sauce so that I can heat it up on shabbos day?
we are trying to loose weight but I can't think of anything to serve other than shnizel for shabbos lunch.

DefyGravity ↓

Thu, Nov 12 2009, 6:52 am

I marinate the chicken and then grill it in a grill pan. You could also bake it.

This week I'm making herb/wine chicken. It's mayonnaise, white wine, fresh herbs (parsley, rosemary, sage, and oregano). I marinate it for several hours and then grill it in the grill pan.

Another pan-grilled chicken I made is honey mustard:
(measurements are estimated, I never measure)
1/2 cup Honey
tablespoon Vinegar
few tablespoons Spicy brown mustard
garlic powder
1/4 cup soy sauce

BennysMommy

Mon, Nov 16 2009, 10:39 am

DefyGravity wrote:

Another pan-grilled chicken I made is honey mustard:
(measurements are estimated, I never measure)
1/2 cup Honey
tablespoon Vinegar
few tablespoons Spicy brown mustard
garlic powder
1/4 cup soy sauce

How long do you grill this for? Does it come out dry?

↑ DefyGravity

Mon, Nov 16 2009, 10:42 am

I'm not sure. . . maybe eight minutes on each side. I like to keep it on each side long enough so there are sear marks on both sides. It doesn't seem dry to me. It's very flavorful.

freidasima

Mon, Nov 16 2009, 10:45 am

I do it really easy.
I have a grill pan for steaks (yeah like we really eat steaks around here- LOL!)
But I use it for my schnitzls. I buy chicken schnitzl and heat up the pan with a drop of pam. Then I wash off each schnitzl and while it's still a bit wet I put it into the pan and it begins to sizzle. I put paprika and garlic on each piece and then when it turns white I turn it over and do the same on the back. Each piece, and I can do 5 at a time in this pan, gets around three minutes tops. Take it out. If I need to heat it up on shabbos it's no problem, as we hold that we can use hot (boiling) water from the shabbos kettle in the aluminum foil pan once the chicken is warm, and so I add a few drops of water and it stays moist and no problem to warm it on shabbos. But we usually eat it fresh during the week. Can also be eaten cold or cut into a salad, really tasty and not fattening at all.

sky

Mon, Nov 16 2009, 10:59 am

I make a dressing with soy sauce, lemon juice and garlic powder. Let it marinate between 5 minutes - 24 hours. Spill out the marinate. Broil or grill the chicken on each side until done. I serve this cold shabbos day or place on top of the cholent pot until it becomes warm.

You can take off some of the marinade before adding the chicken and mix in some mayonnaise and a drop of sugar and use as a salad dressing that pairs great with the chicken.

geemum

Mon, Nov 16 2009, 3:02 pm

sky wrote:

oh gosh! I had to read this twice more until I saw the "before adding the chicken". I was thinking serious health risk. phew!

shabri

Mon, Nov 16 2009, 11:35 pm

12 minute chicken breast

approx 6 chicken cutlets
1 T salt
2 t garlic powder
2 t onion powder
2 t thyme
2 t oregano
3 t paprika
1 t pepper

place all the spices in a bag - shake
add the cutlets shake the spices around them
place in a pan
drizzle over olive oil

cook at 350 uncovered for 10-15 minutes

Rosemarie

Tue, Nov 17 2009, 2:03 pm

shabri wrote:

this doesn't come out dry?