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Recipe by Esther Deutsch

Baked Sesame Chicken Cutlets with Avocado Hummus

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Meat Meat
Easy Easy
4 Servings
Allergens
6 Hours
Diets

No Diets specified

Recipe by Esther Deutsch.

Ingredients

Main ingredients

  • 2 pounds chicken cutlets

  • eggs, beaten

  • 4 tablespoons Tonnelli Worcestershire Sauce or teriyaki sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon paprika

For the Avocado Hummus

  • 1/2 teaspoon chili pepper, minced (1/2 of a fresh chili pepper or 1/2 frozen chili cube)

  • 1 tablespoon prepared hummus

  • freshly ground black pepper, to taste

Directions

Marinate

1.

Rinse chicken and pat dry.  Trim chicken cutlets into three- to four-inch strips. Cutlets should be on the thicker side, not thinned too much.

2.

Mix eggs, Worcestershire sauce, garlic powder, onion powder, and paprika until well combined.

3.

Place chicken in a Ziploc bag with marinade. Marinate for at least four to five hours in the refrigerator.

Prepare the Cutlets

1.

In a medium-sized bowl, mix mayonnaise, duck sauce, and water. In a separate medium-sized bowl, mix together cornflake crumbs and sesame seeds.

2.

Preheat oven to 375 degrees Fahrenheit. Lightly grease a wire rack and place it over a cookie sheet.

3.

Remove chicken from marinade and coat each cutlet in the mayonnaise duck sauce coating, then dip and coat well in the crumb coating.

4.

Arrange chicken in a single layer on the rack and bake for 18 minutes until crispy on the outside and cooked through.

Prepare the Avocado Hummus

1.

Mash avocados. Add remaining ingredients and mix until creamy and smooth. Serve alongside chicken cutlets.

Baked Sesame Chicken Cutlets with Avocado Hummus

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