Oven-Fried Chicken Cutlets with Hazelnuts - Recipe - FineCooking
"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
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Cooking spray
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2/3 cup panko
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1-3/4 oz. (1/3 cup) toasted, skinned hazelnuts, finely chopped
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1/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
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1 tsp. finely chopped fresh rosemary
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1/4 tsp. garlic powder
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Kosher salt and freshly ground black pepper
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3 Tbs. mayonnaise
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1 Tbs. Dijon mustard
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4 thin-cut chicken breast cutlets (about 1 lb.)
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