A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears.
4 servings (serving size: 1 cutlet and 1 tablespoon chutney)
1. Preheat oven to 500°.
2. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.
3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.