Oven Baked Panko Chicken Cutlets with Honey Mustard Sauce

I am not gonna lie to you, I really love a deep fried chicken cutlet, and I do make them often. But every once in a while, i like to feel a little healthy and i start baking everything that i would any other day deep fry. Chicken cutlets work really well in the oven, you can do the bread crumb mixture or add a little bit of crunch with Panko.

Ingredients:

2 chicken breasts sliced into thin fillets

1 cup of panko bread crumbs

2 beaten eggs

1 teaspoon of salt

1 clove of garlic

1/2 teaspoon of pepper

Oil spray

Honey Mustard:

1/3 cup of honey

1/2 cup of dijon mustard

1 teaspoon of rice vinegar

Preheat oven to 375F.

Mash together garlic and salt into a paste. Add pepper and rub all over chicken cutlets.

Lay out a cookie sheet with a rack on top.

Set a bowl with beaten eggs and pour the panko into a plate. Dip chicken into egg first and then panko.

Lay them on top of rack and spray top of chicken with oil spray.

Place in hot oven and cook for 20 minutes. Turn chicken and spray the other side. Cook for another 20 minutes. Serve it hot drizzled with honey mustard on top.

For the honey mustard, whisk together all ingredients until thickened.