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.
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I couldn't find any hazelnuts in my local markets so I substituted almonds instead. The chicken was very moist and flavorful with the almonds in combo with the rosemary, mustard and mayo, it's hard to imagine that the hazelnuts could improve the taste. I'll be making this recipe often.
Simple and really delicious! I loved the flavors of rosemary, mustard, mayo and the hazelnuts playing off of each other. Will definitely use this one again!
Easy and delicious! Will make this again and again.
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