I found this on The Food Network website for chicken tenders. The curried ketchup really intrigued me and I decided to try it with a few tweaks. Quick, easy and clean-up is a breeze! Throw in figure friendly, kid friendly, big kid friendly and you have a new meal to add to your rotation.
Non stick cooking spray
2 large eggs
1 tablespoon Dijon mustard
2-1/2 teaspoons curry powder, divided
1 teaspoon ground cumin
1 tablespoon Dijon mustard
2-1/2 teaspoons curry powder, divided
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Kosher salt
2 cups Panko crumbs
4 chicken breast cutlets (1 1/2 to 1 3/4 pounds)
3/4 cup ketchup
Juice of 1 lime
Kosher salt
2 cups Panko crumbs
4 chicken breast cutlets (1 1/2 to 1 3/4 pounds)
3/4 cup ketchup
Juice of 1 lime
Preheat the oven to 400 degrees F. Cover a large baking sheet with foil and place a baking rack on a baking sheet and
lightly spray with the non-stick cooking spray. Whisk the eggs, mustard, 1 teaspoon curry
powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the Panko crumbs
with 1 teaspoon curry powder and 1/4 teaspoon of freshly ground black pepper in another bowl.
Dredge the chicken cutlets in the egg mixture, letting the excess drip
off, then dredge in the seasoned Panko crumbs. Place the chicken on the rack and lightly spray all over with the non-stick cooking spray. Bake until golden brown and cooked through,
about 20 - 25 minutes.
while the chicken is baking, mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken cutlets with the curried ketchup.
while the chicken is baking, mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken cutlets with the curried ketchup.
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