CHICKEN CUTLETS WITH CREAMY DIJON MUSTARD RECIPE - (4.7/5)
Provided by hanley89
Number Of Ingredients 8
Steps:
- 1.If using regular chicken cutlets,place chicken breast between 2 sheets of plastic wrap;pound to 1/2 thickness. Sprinkle chicken breast with salt and pepper. 2.Heat a large skillet over medium high heat. Add 1 tbsp olive oil to pan. Saute chicken 3 minute each side or until done and lightly brown. Transfer to platter. 3.Add chopped shallots to skillet.saute 2 minutes. Stir in chicken broth and rosemary,bring to boil. Cook for two minutes.Stir in heavy cream, cook on low heat for 2 minutes. remove from heat , remove rosemary. Stir in dijon mustard. Spoon over chicken and serve
CHICKEN CUTLETS WITH MUSTARD
Steps:
- On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
- 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.
- 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.)
- Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams
DIJON-CRUSTED CHICKEN CUTLET SANDWICHES
Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.
Provided by Kelly Senyei
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
- Line a baking sheet with paper towels. Add the panko to a shallow dish.
- Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
- Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
- Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
- For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
- For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
- Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.
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