BAKE CHICKEN CUTLETS RECIPES

PEANUTTY BAKED CHICKEN CUTLETS RECIPE | MYRECIPES

Peanutty Baked Chicken Cutlets Recipe | MyRecipes image

A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears.

Provided by Lorrie Hulston

Yield 4 servings (serving size: 1 cutlet and 1 tablespoon chutney)

Number Of Ingredients 7

Ingredients

2 tablespoons honey
2 tablespoons Dijon mustard
? cup peanuts
1 cup panko (Japanese breadcrumbs)
4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
Cooking spray
¼ cup peach chutney

Steps:

Preheat oven to 500°.
Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.
Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.

Nutrition Facts : Calories 282 calories, CarbohydrateContent 25.6 g, CholesterolContent 63 mg, FatContent 7.8 g, FiberContent 1.6 g, ProteinContent 27.2 g, SaturatedFatContent 1.5 g, SodiumContent 299 mg

HOW TO MAKE BEST PARMESAN CHICKEN CUTLETS RECIPE

How To Make Best Parmesan Chicken Cutlets Recipe image

Parmesan Chicken Cutlets from Delish.com are crispy-crunchy on the outside and tender-juicy on the inside—the best of both worlds.

Provided by Makinze Gore

Categories low sugar nut-free easy chicken weeknight meals dinner main dish meat poultry

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 large eggs, beaten
1 c. all-purpose flour
2 1/4 c. panko
3/4 c. freshly grated Parmesan
2 tsp. lemon zest
1/2 tsp. cayenne pepper
Vegetable oil
Lemon wedges, for serving

Steps:

Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper. Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper. Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. Serve with lemon wedges.

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