1/2 cup panko (Japanese-style bread crumbs)
1/8 tsp ground red pepper (cayenne)
Salt & pepper
1/2 cup walnuts, toasted & cooled
1/4 cup fresh parsley leaves, loosely packed
1 large egg white
1 tsp Dijon mustard
1 1/2 lbs chicken-breast cutlets, thinly sliced
Preheat oven to 450°F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan & rack with cooking spray. On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt & 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts & parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.
In pie plate, whisk egg white and Dijon until well mixed. One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.
Bake chicken 10 to 12 minutes or until topping is golden-brown & chicken is no longer pink throughout.
{My Thoughts}
One egg white didn't seem like enough to me so I doubled both the egg white & Dijon mustard. Be careful not to overcook your chicken. I baked mine for just 10 minutes then put it under the broiler for 1 minute to brown well. Dried parsley worked fine.
