Go Back

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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Refrigerating Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner, Hors d'oeuvre, Main Course
Servings 8

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.
Keyword Basil, Basil-Mayo, Chicken, Cutlets, Hoagies, Mayonnaise