How to cook
Pound the cutlets and arrange them in a baking tray.
Mix 1 tbsp of ketchup, 1 tsp tomato paste, 1 tsp soy sauce, 1 tsp honey, a pinch of salt, garlic powder, 1 tbsp yogurt, black pepper and a tbsp of olive oil.
Stir to a homogeneous and brunch the cutlets. For best results allow them to marinate for at least one hour in the fridge, in order to absorb all the flavours.
Save the left over marinade for later, and add 1/4 cup of water to the tray. Preheat the oven to 392°F (200 degrees) and roast for about 30 minutes, or until they turn golden brown.
Remove from the oven and pour the left over marinade on top.
Enjoy your meal!