parmesan chicken cutlets
December 30, 2013 § 52 Comments
Impressive and expeditious are two adjectives which come to mind when describing these crispy, tender chicken cutlets. You may ask your butcher to slice your chicken breasts into cutlets and it will not only save you time but also angst if your knife skills are below par. Serve with fresh squeezed lemon and a pinch of sea salt. The market featured elegantly thin asparagus spears. Served steamed with a dilled mustard sauce, which was wonderful with the cutlets too! Dilled mustard sauce recipe below.
I n g r e d i e n t s
- ¾ cup flour
- 2 large eggs
- 1½ cups panko (Japanese breadcrumbs)
- ¼ cup grated Parmesan
- 1 tablespoon mustard powder
- sea salt and freshly ground black pepper
- 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
- 8 tablespoons olive oil
- 1 lemon cut in half
M e t h o d
Place flour in a shallow bowl. Beat eggs in a second bowl. Combine panko, parmesan, and mustard powder in a third bowl and season mixture with salt and pepper.
Dredge the chicken in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
Heat olive oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt.
Serve with lemon and dilled mustard sauce.
d i l l e d m u s t a r d s a u c e
- 1 cup greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup mustard of choice
- 2 heaping teaspoons freshly minced dill
- 2 heaping teaspoons freshly minced chives
Combine all ingredients and mix well.
Your cutlets served with the asparagus and the mustard dill sauce sounds terrific. Have a Happy New Year.
Thank you Karen! Happy New Year to you! Here’s to another great year of good eating….
The chicken looks fabulous…. and the asparagus is perfect in my favorite wooden bowl… <3 Now I have to serve this wonderful meal one night this week…
Happy New Year my lovely friend..
I know you love that bowl and I thought of sending it to you but it has crossed the line…it is no longer “gently used” it has far too many character marks. I’ll keep my eye out for one just for you though! Hope you have a good New Year’s celebration…
wow, finger licking good!
lovin the spiced yogurt seasoning on the chicken…
Ha! finger licking good….that’s a famous line when it comes to chicken isn’t it?! Thank you dedy…happy new year!
YUM! I think I am going to make this tonight!
Do it! I know your house full of men will love it. Ha! That’s sounds funny…house full of men. :) Let me know if you make it and how it turned out. See you soon…
Seana, We often make something similar on friday – with the lemon – and call the schnitzel. These look crisp and flavorful – and what a creative dipping sauce. Best – Shanna
Yes! I am familiar with schnitzel and I love it. I made the sauce for the asparagus and after one bite of chicken with the sauce on it I added another dollop to my plate to eat with the chicken too. Sometimes I just love dipping sauces. :)
That sounds very lovely, Seana. We often eat our schnitzel with curried pea soup – rich and velvety – it is a lovely dipping vehicle for the crisp, lemony chicken. I am also a dipper. We have many similar tastes. Have a lovely night -Shanna
Really a delicious meal. the dill mustard sauce on the asparagus sounds amazing.
Thank you Suzanne. Have you had the pencil thin asparagus? I enjoyed them so much! I don’t see them very often in the market and I’ll make sure to buy them every time I see them now, they are so wonderful! Just as thin as haricots verts and just as lovely too.
Thank you…happy new year! :)
Mmmmmmmm,…a lovely chicken recipe. 😀
Thank you Sophie…nice to hear from you today. Hope you have a happy new year!
mmm- chicken – that looks delicious! XOXO – Bacon
Thank you Bacon…
Those chicken cutlets look tasty! Thanks for the recipe!
You are welcome…hope you try it out, it is so easy to prepare and so wonderfully crispy and tender!
They look amazing and very delicious!
Thank you so much. They turned out beautifully, a huge hit with the younger ones in the group…
Very nice indeed. Would sort that out with no probs at all.
:) Indeed. Love a nice tender and crispy cutlet… Happy New Year!
And to you!
Loving those thin asparagus spears! Im a fan of mustard dressing so Id love to try yours. i wonder how it would turn out if I substitute mayo with miso paste?
Miso paste would definitely give it a different flavor…perhaps a good one at that! I do love mayo so adding it to the sauce was strictly for personal taste. I think you could even leave it out and it would be good too. Let me know if you make it with miso paste, I’d love to hear how it turned out. :)
I love chicken prepared this way.
Loving the sound of that coating. To the extent your post is coaxing me back to meat. Actually, might even buy venison tomorrow to try a stew for New Years Day. Anyway, the mustard – dry English? One of those ingredients I never have in. Dijon and wholegrain, yes. As for the fresh dill and chives that’s another combination I’ve never tried. And I can buy both locally :) Really nice post! And like both adjectives, too.
Venison. Wow! A fabulous “special” stew idea. It’s great you have it available to you, I don’t see it available here in our markets. And New Years Day is a perfect day for a wonderful stew. The mustard; I happen to have 4 different mustards in the fridge right now and wouldn’t you know it…I used the most common mustard we have available to us here, American yellow mustard! It is the kind you may find on a hot dog at the ball park, although I imagine this sauce would be even better with dijon or wholegrain. Hope you buy the venison and treat yourself to a wonderful New Year’s Stew. :)
Such a wonderful family-friendly dinner! I love using panko breadcrumbs too – so much lighter and tastier than other options out there. The dill and mustard sauce sound like it would go wonderfully as well – I’ll be giving this a try very soon. Thanks!
It’s true! My son has always loved “chicken nuggets” and yet here is the real way to prepare them. Hope you do prepare this…you’ll love it and it is so easy too. I had to buy more panko today…I love it too! :)
d’oh! I made chicken nuggets tonight with panko, but had I read your post first I would’ve done this. Next time… Love these simple yet delish (and kid-friendly) recipes. As much as I love fancy and sophisticated, etc, these tenders are how I usually cook.
Happy New Year to you and yours :-D
Thank you! I”m sure your “nuggets” were spot on! :) How can you go wrong with panko…right? I cook this way too, honestly. Nothing fancy here in this little cottage… Hope you have a wonderful New Year’s celebration!
OMG that dilled mustard sauce sounds amazing. I’m going to make that on Thursday. YUM! And it’s a perfect addition to your gorgeous chicken cutlets. Lovely photos. Thank you for sharing! Happy New Year!
I shouldn’t still be hungry I have just eaten breakfast but this recipe looks so light and tasty – love the panko breadcrumbs with Parmesan especially with the dilled mustard sauce, a beautiful marriage. I am making a note of this recipe as I really would like to try it.
Happy New Year!
I do that all the time. Eat then look at blogs then want to eat again! Whew! I better start the new year out jogging for sure. :) Thank you for stopping by and Happy New Year Maria!
These look and sound absolutely wonderful. Another of your recipes which I MUST try. Happiest of New Years to you and look forward to seeing you via the blogosphere in 2014!
Hi Lindy! Happy New Year…I look forward to to “seeing” you too! :) Cheers!
Lovely. I cooked Chicken Kiev last weekend. There are a lot of similarities. I messed up on the photo end of things and have to re-do the dish for posting. No trauma as it was delicious. Your cutlets look delicious too.
Happy New Year,
I haven’t had chicken kiev for years. My mom used to make it and I have yet to try. Look forward to your post for both inspiration and instructions. Happy New Year Conor…
“Impressive and expeditious”, oh, you grabbed my heart early on. Do try to make Chicken Kiev. So worth the effort and it’s a dying skill. Happy New Year!
I think I will try chicken kiev…this week! :)
This looks good am sure taste good but best of all so easy.
I made chicken cutlets for dinner, with the intention of making them Alla Parmigiana. Only I didn’t have the tomato sauce I thought I did in the fridge. So we just had them as is with lemon squeezed on top. Your dish sounds fabulous! Happy New Year and all the best in 2014!
Those chicken cutlets look to die for, I’m an absolute fan of dill mustard sauce, the addition of greek yoghurt is a great idea for a fresher taste.
Chicken is the most common ingredient in hong kong and I totally would love to try this recipe. Thank you for sharing. I am thinking of going with tomato risotto :) warmest, danny
I use a baked chicken version of almost the same recipe, but this looks absolutely delicious– and with the sauce!! Can’t wait to try it.
Love the addition of mustard powder! I am going to follow your blog – Great recipes!
Hi! Thank you so much for following my blog. I appreciate your visit and look forward to keeping an eye on your blog too! :)