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Crispy Dijon Chicken Cutlets with Cucumber-Dill Salad
Whole-grain Dijon mustard mixed into the egg that coats these breaded cutlets gives the chicken a bright, pleasantly sharp flavor. You can use regular Dijon mustard in place of the whole-grain, but add another splash of water when beating the eggs so the mixture has a consistency that lightly but thoroughly coats the cutlets. The freshness and crunch of a cucumber salad dressed simply with lemon and dill is the perfect foil for the pan-fried cutlets.
4
Servings
Tip
Don't skip pounding the cutlets to an even thickness. This allows the cutlets to cook through completely and quickly.
30 minutes
Ingredients
-
1
English cucumber, halved lengthwise and thinly sliced
-
2
tablespoons lemon juice
Directions
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01In a small bowl, stir together the cucumber, lemon juice, dill, ½ teaspoon salt and ¼ teaspoon pepper. Set aside. Set a wire rack in each of 2 rimmed baking sheets. In a pie plate or wide, shallow bowl, stir together the flour and cornstarch. In a second similar dish, use a fork to beat the eggs, mustard and 1 tablespoon water until well combined. In a third, stir together the panko and ¼ teaspoon each salt and pepper.
Reviews
June 4, 2024
Wow!
I wasn’t sure about this and this dish was easy and incredible! Lots of flavor and a great change up to other chicken breast recipes that can be boring.
July 2, 2024
Crispy, delicious
Great crunch, depth of flavor.
June 27, 2024
Crispy Chicken
Looking to freshen up my line-up -- my sons and grandchildren loved it. Modification I used panko and flaxseed meal as the final coating.
June 10, 2024
Great weeknights summer dish
Extremely easy and perfect for a weekday summer dinner!
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