*This is also a wonderful dish using red snapper.
1 pkg chicken cutlets (or 4 snapper fillets)
sea salt
1/4 cup mayonnaise (I use vegenaise in place of mayo - it's healthier)
1 1/2 Tsp Dijon Mustard
1 cup panko crumbs
Preheat oven to 400 F
Line a shallow baking pan with foil. Wash chicken and pat dry. Sprinkle both sides of chicken with salt. Mix together mayonnaise and mustard. Using a pastry brush, spread mayo mixture evenly on both sides of chicken. Sprinkle panko crumbs on chicken, lightly pressing to keep in place, flip chicken over and sprinkle panko on other side.
Place pan in center of oven and bake chicken for 16 to 20 minutes until done (if using fish instead, bake for 12 to 15 minutes until done).
I serve this with mashed potatoes and have roasted chicken gravy (Boston Market Roasted Chicken Gravy is my choice) on the side.
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