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.
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!
extremely simple and results are amazing. Chicken came out very soft and moist.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review