- 4 skinless chicken cutlets
- 1 cup panko bread crumbs
- 2/3 cup shredded Parmesan cheese
- 1 tsp. fresh rosemary, chopped
- 2 tsp. fresh thyme leaves
- 4 Tbsp light butter
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. minced garlic
Preheat oven to 375 degrees. Combine panko bread crumbs, Parmesan cheese and fresh herbs. In a saucepan, melt butter and stir in Dijon mustard, Worcestershire and garlic. Remove from heat. Dip chicken in butter mixture, roll in breadcrumb mixture, pressing gently to make sure all crumbs cling. Place on baking pan and bake for about 30 minutes or until golden. Enjoy!