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July 6, 2010 / mybodynbalance

Walnut crusted chicken cutlets


  • Olive oil nonstick cooking spray
  • 1/2 cup(s) panko (Japanese-style bread crumbs)
  • 1/8 teaspoon(s) ground red pepper (cayenne)
  • Salt and pepper
  • 1/2 cup(s) walnuts, toasted and cooled
  • 1/4 cup(s) fresh parsley leaves, loosely packed
  • 1 large egg white
  • 1 teaspoon(s) Dijon mustard
  • 1 1/2 pound(s) chicken-breast cutlets, thinly sliced


  1. Preheat oven to 450°F. Place rack in 15 1/2″ by 10 1/2″ jelly-roll pan; spray pan and rack with cooking spray.
  2. On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts and parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.
  3. In pie plate, whisk egg white and Dijon until well mixed.
  4. One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.
  5. Bake chicken 10 to 12 minutes or until topping is golden-brown and chicken is no longer pink throughout.

    Per Serving: calories 215…Fat 8 grams…Protein 30 grams


One Comment

Leave a Comment
  1. Lisa / Jul 6 2010 7:55 pm

    Sorry… forgot to include this:

    Per serving: Calories 215…Fat 8 grams…Protein 30 grams

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