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”