Grilled Chicken Cutlets for Pesach
08
Mar
Mar
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.
Ingredients
4 Skinless Chicken Breasts
2 tbsp Oil
½ tsp Ground Black Pepper
½ tsp Coarse Salt
½ tsp Ground Cinnamon
½ tsp Paprika