Oven-Fried Chicken with Deviled Egg Sauce
Yields: 4 servings
 
Ingredients
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons mayonnaise
  • 2½ tablespoons olive oil, divided
  • 1 tablespoon water
  • 1⅓ cups panko (Japanese bread crumbs)
  • 1 teaspoon dried Italian seasoning
  • ¾ teaspoon kosher salt
  • 4 organic chicken cutlets
  • Deviled Egg Sauce (recipe follows)
  • Garnish: chopped fresh tarragon
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil. Top with a wire rack; spray rack with cooking spray.
  2. In a small bowl, whisk together mustard, mayonnaise, 1 tablespoon oil, and 1 tablespoon water. In a shallow dish, combine bread crumbs, Italian seasoning, salt, and remaining 1½ tablespoons oil.
  3. Using the flat side of a meat mallet or a rolling pin, pound chicken to ¼-inch thickness. Brush both sides of chicken with mustard mixture; dredge chicken in bread crumbs mixture, pressing gently to adhere. Place chicken on prepared rack.
  4. Bake for 10 minutes. Turn chicken, and bake until golden brown, about 10 minutes more. Serve topped with Deviled Egg Sauce. Garnish with tarragon, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/oven-fried-chicken-deviled-egg-sauce/