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