I love this recipe. Not only is it super simple, it results in the most tender, juicy, crispy, flavorful chicken cutlets ever. Done in 30 minutes, this is a perfect weeknight dish along side a salad and a glass of crisp white wine.
2 boneless chicken breasts
4 tablespoons Dijon mustard
1 1/2 cups Panko breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees.
In a large ziplock bag, pound the chicken until about 1/4” thick. Add Dijon and coat the chicken evenly.
Combine breadcrumbs, Parmesan, salt, and pepper. Press chicken into breadcrumb mixture, coating completely.
Place a wire rack over a cookie sheet and spray rack with cooking spray.
Place chicken on wire rack and spray lightly with cooking spray.
Bake for 30 minutes.
*Serve with chimichurri sauce https://www.recipesandqs.com/blog/roasted-potatoes-with-chimichurri-sauce