I usually fry my chicken cutlets and would love advice on how to bake it and still get the same crisp taste! ~ Dee Meyer

Dee, another option of coating is coconut milk. I know what you are thinking – but it’s not milk. It is pareve and has a wonderful flavor and consistency that can coat the chicken and act as a binder. A baking/cookie sheet would work as well, but you would need to have the oven at about 375 degrees and rotate the chicken in order to get the crispy texture and golden brown color.

~ Chef Sandy of “The Kosher Tomato”

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4 thoughts on “I usually fry my chicken cutlets and would love advice on how to bake it and still get the same crisp taste! ~ Dee Meyer”

  • Let me see if I get this correct. You dip the cutlets first in coconut milk, then the bread crumbs, and bake? Do you use an egg? How long do you bake them? Please advise.

  • Hello Fern,

    Yes, you can dip the chicken in coconut milk (Roland brand makes a kosher version) but it is even better if you can marinate them to absorb maximum flavor. Then, coat with the bread crumbs – no egg is used if you are using coconut milk as a substitute. Bake until golden brown – approx 15 minutes, but it depends how thick the chicken is and how much you made. I also like Elia’s suggestion (below) – excellent time saver! Check out the new Haddasah Book I contributed the sesame chicken cutlet recipe (and a few others!)

  • spray the cutlets with Pam or some other spray before you bake them. I prepare them as I would for frying, dipping in egg or eggbeaters and then coating with crumbs. I put a tablespoon or 2 of olive oil in the bottom of a baking dish and place the cutlets on top. Then I spray them with the Pam and bake for about 1/2 hour. they come out great.

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