Walnut-Crusted Chicken Cutlets
Kelly Young
ingredients
- Olive oil nonstick cooking spray
- 1/2 cup(s) panko (Japanese-style bread crumbs)
- 1/8 teaspoon(s) ground red pepper (cayenne)
- Salt and pepper
- 1/2 cup(s) walnuts, toasted and cooled
- 1/4 cup(s) fresh parsley leaves, loosely packed
- 1 large egg white
- 1 teaspoon(s) Dijon mustard
- 1 1/2 pound(s) chicken-breast cutlets, thinly sliced
directions
- 1
Preheat oven to 450°F. Place rack in 15 1/2“ by 10 1/2” jelly-roll pan; spray pan and rack with cooking spray.
- 2
On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts and parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.
- 3
In pie plate, whisk egg white and Dijon until well mixed.
- 4
One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.
- 5
Bake chicken 10 to 12 minutes or until topping is golden-brown and chicken is no longer pink throughout.
Source: Kelly Young
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