Crispy Baked Chicken Cutlets
You can never have too many main course recipes, so give Crispy Baked Chicken Cutlets a try. This recipe makes 8 servings with 235 calories, 29g of protein, and 8g of fat each. For $1.43 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 11828 people found this recipe to be scrumptious and satisfying. If you have salt and pepper, dijon mustard, fresh thyme leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by A Spicy Perspective. With a spoonacular score of 77%, this dish is solid. Similar recipes are Crispy Chicken Cutlets, Quick Crispy Chicken Cutlets, and Crispy Chicken Cutlets with Creamy Romaine Salad.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 lbs. chicken cutlets (usually 8 cutlets)
1 Tb. dijon mustard
1 Tb. fresh thyme leaves, (1 tsp. dried thyme)
1/3 cup light mayonnaise
1 1/2 cups panko bread crumbs
3/4 cup shredded parmesan cheese
Salt and pepper
Equipment:
baking sheet
bowl
aluminum foil
oven
broiler
Cooking instruction summary:
Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)If the tops haven't browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don't burn. Serve warm.
Step by step:
1. Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.
2. Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.
3. Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)If the tops haven't browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don't burn.
4. Serve warm.
Nutrition Information:
covered percent of daily need
