Zesty Cornflake Chicken Cutlets
6-8 chicken cutlets (about 2 pounds of chicken)
Homemade or bottled kosher Italian dressing, about 1 1/2 cups
Corn Flake crumbs, as required, about 4 cups
In a shallow dish, marinate the chicken cutlets in the Italian dressing 1-2 hours (in the fridge.)
Place cornflake crumbs in a dish. Generously coat both sides of the cutlets in the crumbs. Preheat oven to 325 F. Line a cookie sheet with foil or parchment paper and spray with non-stick cooking spray. Place cutlets on sheet and bake until tender but thoroughly cooked 50-70 minutes and cutlets are crisped and browned.
Forget bread crumbs; instead try a crispy, lightly crunchy corny chicken.
This is good hot or cold so save some leftovers for the summer picnic basket. If you like this for chicken, you'll love the same recipe using sole or haddock filets.