Chicken Cutlets (Goes With Dijon Dill Cream Sauce)
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4 cutlets
- Serves:
- 4
ingredients
- 4 boneless skinless chicken breasts, pounded flat
- 1 egg
- 2 tablespoons water
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup chopped hazelnuts
- 1 cup panko breadcrumbs
- olive oil, for frying
directions
- Combine salt, pepper, hazel nuts and panko in shallow dish. Set aside. Whisk together egg and water in another shallow dish. Dip each pounded chicken breast first into egg wash, then into panko mixture. Preheat 1/4" of oil in large frying pan, and heat over medium high heat. Fry each cutlet until golden brown on each side, turning once. Remove to drain, and serve with Dijon Dill Cream Sauce spooned on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!