Deviled Chicken Cutlets Recipe - Cooking Index
Deviled Chicken Cutlets Recipe - Cooking Index
| 4 | Chicken cutlets | |
| 3 tablespoons | 45ml | Mayonnaise |
| 3 tablespoons | 45ml | Dijon mustard |
| 1 teaspoon | 5ml | Chopped garlic |
| 1/2 teaspoon | 2.5ml | Ground sage |
| 1/2 teaspoon | 2.5ml | Hot pepper sauce |
| 1/4 cup | 36g / 1.3oz | Dried bread crumbs |
| 1/4 teaspoon | 1.3ml | Salt |
Place oven rack in upper third of oven. Heat oven to 450ø. 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 450ø oven for 15 minutes or until chicken is no longer pink in center and crumbs are golden.
Source:
Family Circle - 7/15/97
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