Rating: 4 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 10
  • 5 star values: 9

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.

Lorrie Hulston
Recipe by Cooking Light November 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 cutlet and 1 tablespoon chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

  • 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.

Nutrition Facts

282 calories; calories from fat 25%; fat 7.8g; saturated fat 1.5g; mono fat 3.3g; poly fat 2g; protein 27.2g; carbohydrates 25.6g; fiber 1.6g; cholesterol 63mg; iron 1.1mg; sodium 299mg; calcium 22mg.
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