Styling and photography by Devorah Applegrad

Not your typical breaded cutlets. These are bursting with flavor in every bite, seasoned with a variety of herbs. The lemon sauce takes them to the next level. Enjoy!

SERVES 9

• 1½ lbs (680 g) chicken cutlets (9 cutlets, pounded thin)
• 2 large eggs
• salt and pepper, to taste
• 1 full tsp dried parsley
• full ½ tsp dried basil, or to taste
• scant ½ tsp dried mint, or to taste
• ¼ tsp dried oregano, or to taste
• 1 tsp garlic powder
• 1¼ cups golden bread crumbs
• olive oil, for drizzling

Lemon Sauce

• 1 tsp vinegar + unsweetened soy milk to equal ⅓ cup
• 2 full Tbsp mayonnaise (can be lite)
• 1 large cube frozen parsley
• ¼ cup fresh lemon juice
• 1 tsp lemon zest
• 1 shake garlic powder

Preheat oven to 350°F (175°C). Line a baking sheet with Palisades Parchment Paper and set aside.

Whisk eggs with all the spices. Dip each cutlet in egg mixture and then in bread crumbs. (If you have extra egg mixture, you can double dip — egg, bread crumbs, egg, bread crumbs.) Lay on prepared baking sheet.

Drizzle olive oil on the cutlets. Cover loosely with parchment paper and bake for 20 minutes. Remove from oven.

Alternatively, preheat a grill pan. Spray with cooking spray and drizzle with a little oil. Grill each breaded cutlet for approximately 5 minutes on each side or until done.

To make the lemon sauce: Let the vinegar and soy milk mixture sit until thickened and curdled. Whisk together with all the remaining ingredients until well combined or blend with an immersion blender. Taste and adjust seasoning if necessary. Refrigerate until using. This lasts in the fridge for at least two weeks. Pour some on your salad too — it’s really good!

Tip: For more distinctive flavor, increase the quantity of the herbs. Of course, you can sub fresh herbs to enrich the flavor and add lots of zest. I always prefer fresh herbs to dried ones when available. Here I suggested dried herbs for practicality!

Note: Any extra sauce can be used on fried/baked fish. Absolutely delicious.

(Originally featured in Family Table, Issue 855)