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!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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