Few can resist the lure of a crispy, golden chicken cutlet. This one includes a fragrant hint of rosemary and toasted hazelnuts, and—bonus!—there’s no messy egg dipping involved in making it. Did you know There’s a Better Way to skin hazelnuts? Watch the video and find out how.
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Simple to prepare and incredibly delicious. I now use the mayo/mustard coating for everything instead of eggs. Much easier and tastes amazing.
I've tried many oven-fried chicken recipes, and I like this one best. The hazelnuts are such a nice touch. I keep a small supply of toasted hazelnuts on hand so that I can put this together quickly. The recipe works well with chicken tenders. I usually use tenders and don't bother to pound them.
Our favorite! I make this for our family at least once every two weeks. I keep a bin of hazlenuts in the pantry just for this recipe. I always put the chicken cutlets in the oven for 25 minutes, and it turns out perfect every time. Delicous chicken that the whole family loves!
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