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.