Deviled Chicken Cutlets
Submitted by cebryan
Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minDeviled means spicy, and these chicken cutlets deliver with a coating of Dijon mustard, mayo, hot sauce, garlic, and sage that does double duty as glue and flavor bomb.
Breadcrumbs get pressed onto both sides, then the cutlets bake in a hot oven on the upper rack where the heat is most intense. Fifteen minutes and you’ve got a crispy, golden crust with juicy chicken underneath.
No frying, no flipping, no mess.
Kitchen Tips
- Line the baking sheet with foil and spray it well so the crumbs don’t stick and tear off when you flip
- Coat both sides of the cutlets for an all-around crunch. The mayo-mustard mixture acts as the binder so the crumbs actually stay put
- Bake in the upper third of the oven for the fastest browning and crispiest breadcrumb crust
- These pair well with a simple green salad or roasted vegetables for a complete meal
Ingredients
Directions
Place oven rack in upper third of oven.
Heat oven to 450℉ (230℃).
Line baking sheet with aluminum foil.
Lightly coat foil with nonstick cooking spray.
Place chicken pieces on the foil.
Stir together the mayonnaise, mustard, garlic, sage and pepper sauce in a small bowl until well blended.
Brush evenly over top of chicken cutlets.
Mix together the crumbs and salt in a small bowl.
Sprinkle half of the crumbs evenly on top of the chicken cutlets.
Turn chicken over; repeat brushing with mayonnaise mixture and sprinkling with the remaining crumbs.
Bake in the upper third of the 450℉ (230℃). oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.
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