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Whole Wheat-Crusted Chicken Breast Cutlets

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Whole Wheat-Crusted Chicken Breast Cutlets

Whole Wheat-Crusted Chicken Breast Cutlets

amanda

Equipment

  • - Whole Wheat Panko Crumbs

  • - Baking Sheet (Silicone Nonstick)

  • - Oven Mitt

  • - Kitchen Scale (Digital)

  • - Meat Mallet (Sturdy)

  • - Cutting Board (Glass or Silicone)

  • - Instant-Read Digital Thermometer

  • - Paper Towels

  • - Mixing Bowl

  • - Whisk or Fork

Ingredients

  • Olive oil for brushing

  • 4 (6-ounce) boneless, skinless chicken-breast halves (if they weigh more than 6 ounces, halve and reduce cooking time by 5 minutes)

  • Salt and freshly ground black pepper to taste

  • s or Dijon mustard",

  • ,

Instructions

1

Instruction 1

1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and brush the foil lightly with the olive oil. Pat the chicken breasts dry with a paper towel and season them generously with the salt and pepper.
2

Instruction 2

2. In a small bowl, blend together the mustard and mayonnaise. Coat the top of each chicken breast evenly with about 1 tablespoon of the mixture.
3

Instruction 3

3. Spread the bread crumbs on a shallow plate. Roll the chicken breasts in them gently, pressing down firmly to coat them evenly.
4

Instruction 4

4. Transfer the chicken to the foil-lined baking sheet and bake until cooked through, 12 to 14 minutes. Adjust oven temperature to broil and cook until the crust is golden brown and crisp, 1 to 2 minutes more. For a healthy alternative to chicken fingers, serve the cutlets sliced into 2-by 4-inch pieces.
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