By threeovens on March 19, 2009
Photo by morgainegeiser
Photo by morgainegeiser
"Chicken cutlets in seasoned breading, oven "fried" to a light crispiness."
Serving Size: 1 (125 g)
Servings Per Recipe: 4
"FANTASTIC! Will definitely be using this recipe and technique again. Everyone here enjoyed it from ages 3,5-26! Served with roasted potatoes and steamed broccoli. Thanks for sharing!"
"Delicious chicken dinner. Wow. First time making this. I did tweek it a little bit. I cut the chicken breast in half length-wise. I didn't have a mallet. I used the end of a chef knife and pound on the meat lightly. I did not have dijon mustard on hand. I put in regular yellow mustard with a splash of soy sauce onto the mayo. Used panko instead of regular bread crumbs. The panko had a nice crunch to it. I dashed in some salt, italian seasoning, rosemary, oregano, garlic powder, black pepper & paprika into the panko. The dipping part was the messy part but no biggie. I made sure all the meat were covered with the mayo & plenty of panko mixure. I placed the meat on a rack over a foiled baking pan (with non-stick oil sprayed on prior). Baked in the oven for exactly 25 minutes at 400 degrees. Flipped the chicken over a couple times while baking. It came out crispy on the outside & moist on the inside. My husband loved it! He kept saying "mmm...mmm...mmm" the whole time. Haha. Made me proud of my cooking when he loves it. Delicious. I will make this dish again & again. Thanks for the recipe!!"
"Tried it and enjoyed it very much,came out crispy and tender.Added just a touch of soya sauce.Very nice."
"Simple to make and nice crispy coating, much healthier than fried."
"I made this a few nights ago. I used Hellmann's Real Mayonnaise and Honey Mustard. It was AMAZING!!! Next I am going to try it without cheese and bread crumbs. With Mayo, Honey Mustard, and either Soy Sauce or Sesame Seed Oil because it kinda reminded me of an asian type of chicken dish. Thanks for the idea!!!!"
"Very good..I added a little soy sauce to the mix for some added flavor. Came moist and delicious. I will definitely make this dish again."
"Made this last night. I used Japanese style Panko bread crumbs because they're so much crispier. I also used skinless breasts and skinless thighs. Both were equally delicious. Husbands comment "well you hit it out of the ball park tonight. Can you put some in a rubbermaid for me to take to lunch tomorrow?" Served with garlic mashed potatoes and sugar snap peas. This will be a new staple. Very easy and uncomplicated. Highly recommend!"
"Like the others, I felt this tasted very good. But didn't get crispy for me."
"This never got crispy for me but the flavor more than made up for it. I used sage instead of rosemary since hubby doesn't care for it. It was very good! Made for PAC Spring 2011."
"This was a good dish. The coating wasn't crispy, but still a good dish. I'll try again."
"Wow! This is an excellent chicken recipe. I followed it to a tee and am extremely satisfied with the results. It turned out juicy on the inside with a crispy, flavorful crust. I have never used mayo when breading but will be using it more in the future, as it adheres so nicely to the meat. The two ingredients that really make this dish are the dijon mustard and rosemary. Very nice! Thanks for a delicious recipe! (Made for AUS/NZ Recipe Swap #32)"