- 12
- 15 mins
- 55 mins
Ingredients
- 6 large boneless, skinless chicken breast halves, rinsed, blotted dry and sliced lengthwise
- 1/2 cup mayonnaise
- 1/2 cup mustard
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 2-1/4 cups panko bread crumbs
Preparation
Step 1
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
In a shallow dish, mix together the mayonnaise, mustard, and garlic powder. Spread the bread crumbs in another shallow dish.
Working with one cutlet at a time, season both sides of each one with salt and pepper, coat in with the mayo mixture, then the bread crumbs. Place the cutlets on the prepared baking sheet.
Bake the cutlets 10 minutes, rotate the sheet, and continue baking until golden brown and cooked through, another 10 to 15 minutes.
Kitchen Tips: Serve sliced culets with Mexican-style shredded cheese and rinsed black beans over a green salad. Top with fruit salsa, such as Newman's Own Peach and Pineapple varieties.
Freeze for Later: On a long sheet of waxed paper, place a cooled cutlet at one end and roll it so that both sides are covered. Repeat to form a stack. Store the stack in a ziplock freeze bag for up to three months.