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Crispy Crumb Chicken Cutlets
1 cup fresh breadcrumbs
2 tablespoons sesame seeds
1 teaspoon dry mustard
salt and pepper to taste
3 teaspoons olive oil
1 teaspoon sesame oil
1 clove garlic, crushed
4 skinless thigh cutlets
1 egg white, lightly beaten |
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Preheat oven to 200°C. Combine breadcrumbs, sesame seeds, mustard, salt and pepper in a bowl.
Heat oil in saucepan over low heat and cook garlic for 1 minute. Add to breadcrumb mixture.
Dip chicken into egg white and coat with breadcrumb mixture. Place cutlets onto an oiled baking tray and bake for approximately 40 minutes, until golden and cooked through.
Serving Suggestion: Serve with steamed baby vegetables, if desired.
(courtesy of Inghams Enterprises Pty Ltd)
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