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Recipe

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.

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.)

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

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.

Reviews

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Reviews (9 reviews)

  • lpicc | 01/27/2019

    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.

  • User avater
    italianrose987 | 01/20/2019

    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!

  • CJMason | 01/04/2018

    Easy and delicious! Will make this again and again.

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