Oven Fried Chicken Cutlets

By [e-mail]

Crunchy & delicious; a kid favorite

Ingredients

• Cooking spray
• 3/4 C panko
• 1/2 C toasted, skinned, finely chopped hazelnuts
• 3/4 C Parmesan cheese
• 1 t. finely chopped fresh rosemary
• 1/4 t garlic powder
• Kosher salt & pepper
• 3 T Mayonnaise
• 1 T Dijon mustard
• 4 thin cut chicken breast cutlets

Preparation

Step 1

Position rack in center of oven & heat to 425. Put wire rack over large, foil-lined baking sheet; spray the rack with cooking spray

Step 2

Toast panko in dry skillet over med-hi heat, tossing occasionally, until golden brown, @ 3 min. Transfer to shallow dish; cool briefly then add hazelnuts, Parmesan, rosemary, garlic powder, 3/4 t salt & a few grinds of pepper

Step 3

Combine mayonnaise & mustard in another shallow dish. Coat the chicken in the mixture, & then the panko. Transfer to prepared rack. Mist the chicken with cooking spray & bake until just cooked through, 13-15 min.