Baked Sesame Chicken Cutlets with Avocado Hummus
- Cook & Prep: 6 h
- Serving: 4
For the Avocado Hummus
Prepare the Marinade
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.
Mix eggs, Worcestershire sauce, garlic powder, onion powder, and paprika until well combined.
Place chicken in a Ziploc bag with marinade. Marinate for at least four to five hours in the refrigerator.
Teriyaki sauce may be used in place of Worcestershire sauce.
Prepare the Cutlets
In a medium-sized bowl, mix mayonnaise, duck sauce, and water. In a separate medium-sized bowl, mix together cornflake crumbs and sesame seeds.
Preheat oven to 375 degrees Fahrenheit. Lightly grease a wire rack and place it over a cookie sheet.
Remove chicken from marinade and coat each cutlet in the mayonnaise duck sauce coating, then dip and coat well in the crumb coating.
Arrange chicken in a single layer on the rack and bake for 18 minutes until crispy on the outside and cooked through.
Mash avocados. Add remaining ingredients and mix until creamy and smooth. Serve alongside chicken cutlets.