Fine Cooking Magazine - November/December 2020

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.

Ingredients

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.)

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

Preparation

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.

(11 ratings) Read Reviews

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Nonstick Cooking Spray
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Panko
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Hazelnuts
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Reviews

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Reviews (11 reviews)

Jambo | 11/30/2020
The easiest way to make the most delicious dinner in 45 minutes. Using Mayonnaise instead of egg whites to adhere the coating to the chicken is ingenious and is an approach I now use in other recipes, as well, as it avoid the whole process of cracking eggs and separating the whites. My family loves the results. This is certainly a keeper!
RitaAmigdalos | 12/22/2019
extremely simple and results are amazing. Chicken came out very soft and moist.

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What We're Cooking Now

Name: Oven-Fried Chicken Cutlets with Hazelnuts
Yield: 4 servings
Ingredients: 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.)