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Oven-Fried Chicken Cutlets with Hazelnuts

Scott Phillips

Servings: 4

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.


  • Cooking spray
  • 2/3 cup panko
  • 1-3/4 oz. (1/3 cup) toasted, skinned hazelnuts, finely chopped
  • 1/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
  • 1 tsp. finely chopped fresh rosemary
  • 1/4 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. mayonnaise
  • 1 Tbs. Dijon mustard
  • 4 thin-cut chicken breast cutlets (about 1 lb.)

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 70
  • Sodium (mg): 410
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 25


  • Position a rack in the center of the oven and heat the oven to 425°F. Put a wire rack over a large, foil-lined baking sheet; spray the rack with cooking spray.
  • Toast the panko in a dry skillet over medium-high heat, tossing occasionally, until golden brown, about 3 minutes. Transfer to a shallow dish or plate; cool briefly then add the hazelnuts, Parmigiano, rosemary, garlic powder, 3/4 tsp. salt, and a few grinds of pepper
  • Combine the mayonnaise and mustard in a second shallow dish. Coat the chicken in the mayonnaise mixture and then the panko mixture, and then transfer to the prepared rack. Mist the chicken lightly with cooking spray and bake until just cooked through, 13 to 15 minutes.


Rate or Review


  • CJMason | 01/04/2018

    Easy and delicious! Will make this again and again.

  • user-548048 | 12/05/2016

    Simple to prepare and incredibly delicious. I now use the mayo/mustard coating for everything instead of eggs. Much easier and tastes amazing.

  • butterscotch | 09/16/2016

    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.

  • mmeckstr | 04/13/2016

    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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