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Oven-Fried Chicken Cutlets with Hazelnuts

kept byajbessette

Cooking spray
2/3 cup panko
1-3/4 oz. (1/3 cup) toasted, skinned hazelnuts, finely chopped
1/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
1 tsp. finely chopped fresh rosemary
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper
3 Tbs. mayonnaise
1 Tbs. Dijon mustard
4 thin-cut chicken breast cutlets (about 1 lb.)



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