Panko-Caciocavello Crusted Chicken Cutlets – a delicious recipe with chicken breasts, mustard, butter, Olive Oil, clove of garlic, fresh parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1--Melt butter in saute pan over low heat add oil. Add garlic, simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch - but not solidify. Whip vigorously until mixture thickens.
2
2--Mix parsley, cheese and bread crumbs together, blending well.
3
3--Dip chicken breasts in mixture, coating all surfaces, then in breading mixture, pressing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours to set breading.
4
4--Place chicken breasts on sheet pan and bake at 350 degrees for 12 minutes.
5
Chicken should be lightly browned and moist on inside. Top with finely grated Caciocavello.
1095
kcal
Calories
71
g
Fat
67
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 boneless chicken breasts, skin removed, MARINADE:, 5 tsp. Dijon mustard, 2 tbs butter, and more.
Yes, Panko-Caciocavello Crusted Chicken Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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