Grilled Chicken Cutlets for Pesach

Category,
Yields4 Servings
 4 Skinless Chicken Breasts
 2 tbsp Oil
 ½ tsp Ground Black Pepper
 ½ tsp Coarse Salt
 ½ tsp Ground Cinnamon
 ½ tsp Paprika
1

Rinse chicken breasts and pat dry. Place them on your work surface. Holding your knife parallel to the countertop, slice through the thickness of each cutlet, yielding two thin cutlets.

2

In a small bowl, mix oil salt and spices. Rub each piece of chicken with oil mixture and set aside. You can prepare this in advance and refrigerate until needed.

3

Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and place the cutlets in the pan. Grill 4 to 5 Minutes. Carefully flip cutlets over and cook 4 Minutes longer. Serve immediately.

Category,

Ingredients

 4 Skinless Chicken Breasts
 2 tbsp Oil
 ½ tsp Ground Black Pepper
 ½ tsp Coarse Salt
 ½ tsp Ground Cinnamon
 ½ tsp Paprika

Directions

1

Rinse chicken breasts and pat dry. Place them on your work surface. Holding your knife parallel to the countertop, slice through the thickness of each cutlet, yielding two thin cutlets.

2

In a small bowl, mix oil salt and spices. Rub each piece of chicken with oil mixture and set aside. You can prepare this in advance and refrigerate until needed.

3

Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and place the cutlets in the pan. Grill 4 to 5 Minutes. Carefully flip cutlets over and cook 4 Minutes longer. Serve immediately.

Grilled Chicken Cutlets for Pesach

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