Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  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. 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. In pie plate, whisk egg white and Dijon until well mixed. 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. Bake chicken 10 to 12 minutes or until topping is golden-brown and chicken is no longer pink throughout. This is a great recipes, this is a basic breading procedure, if you dredge the breast in flour and shake off the excess before you put it in the egg white mixture, the panko mixture will stick to the breast much easier and your end will be munch nicer!


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