Crispy pan-fried chicken cutlets are a convenient weeknight dinner, but they can be a little bland
Pan-fried chicken cutlets are a convenient weeknight dinner, but they can be a little bland. Adding layers of flavor to each component of the dish ensures delicious results. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” whole-grain Dijon mustard is whisked into the egg mixture that coats the cutlets, providing a bright, pleasantly sharp and flavorful base for the breadcrumb coating to stick to.
Start to finish: 30 minutes Servings: 4 1 English cucumber, halved lengthwise and thinly sliced 2 tablespoons lemon juice 1 tablespoon chopped fresh dill Kosher salt and ground black pepper ⅓ cup all-purpose flour 2 tablespoons cornstarch 2 large eggs 2 tablespoons whole-grain Dijon mustard 1¾ cups panko breadcrumbs Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness 10 tablespoons grapeseed or other neutral oil, divided In a small bowl, stir together the...
For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap
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