Chicken Cutlet Hoagies w/ Basil-Mayo
This is one must have item on hand to handle anything from hors d'oeuvres to entrées that are sure to please.
Ingredients
- 6-8 Boneless Skinless Chicken Breasts (you can also use thighs for your dark meat fans)
- 1 cup Hellmann's Mayonnaise
- 1 tbsp White Rice Vinegar
- ½ tsp Salt
- 2 tbsp Grated Parmesan Cheese
- 2 cups Panko Breadcrumbs
- ½ cup Breadcrumbs
- ¼ cup Additional Grated Parmesan Cheese
- 3 tbsp Parsley Flakes
- 1 tbsp Dried Basil
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Black Pepper
- Olive Oil (drizzle on each cutlet)
- Basil-Mayo (prepared separately)
Instructions
- Clean and trim Boneless Skinless Chicken Breasts.
- In mixing bowl blend Mayonnaise, White Rice Vinegar, Salt and Grated Parmesan Cheese.
- Coat chicken in mayo mixture and refrigerate for 30 minutes.
- In large bowl mix together Panko Breadcrumbs, Breadcrumbs, Additional Grated Parmesan Cheese, Parsley Flakes, Dried Basil, Onion Powder, Garlic Powder and Black Pepper. Coat chicken in breadcrumb mixture.
- Place breaded cutlets on a cookie sheet that is lightly brushed olive oil. Then drizzle a little Olive Oil on top of cutlets.
- Bake in a 400℉ oven for 20-25 minutes or until chicken is golden and fully cooked.
- For hoagies choose your favorite soft and chewy bread roll, spread bun with Basil-Mayo, add chicken cutlet and garnish with lettuce, tomato, pickles or cheese.
