Chicken Cutlets With Mustard

By Molly O’Neill

Updated September 28, 2015

Total Time
20 minutes
Rating
4(90)
Comments
Read comments

Featured in: Food; Cutting the Mustard

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 cup plain bread crumbs

  • 2 teaspoons kosher salt

  • 2 teaspoons dried thyme

  • 1 ½ teaspoons dried tarragon

  • 1 teaspoon freshly ground black pepper

  • 4 boneless, skinless chicken breast cutlets (about 1 ¾ pounds total)

  • ¼ cup homemade spicy mustard (see recipe)

  • 2 tablespoons olive oil

  • 2 teaspoons finely minced fresh tarragon leaves for garnish

  • 1 lemon, cut into wedges, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 82 milligrams cholesterol; 322 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 430 milligrams sodium; 30 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.

  2. Step 2

    Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.

  3. Step 3

    Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)

  4. Step 4

    Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
90 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Has anyone air fried this recipe

It seems it would be better

haruo

you don’t need one cup bread crumbs for one pound chicken. about three quarters is right.

Amy

My family liked this, and I’d make it again. I did follow the instructions as written, and the bread crumbs did not adhere to the chicken very well. Not sure what to do about this, but it was tasty nonetheless.

Susan

Hi. I think that you should dip the chicken in flour (shake off extra), then the mustard and a beaten egg followed by the breadcrumbs.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.