Tangy chicken cutlets a quick dish for dinner
What’s a chicken cutlet? You see the term often in recipes for chicken but also for veal and pork.
A cutlet is simply a thin piece of chicken breast. It’s also a solution for easy weeknight cooking.
Chicken cutlets are an easy option when you want dinner done fast, and they go with just about anything. You can saute or fry them, serve them with vegetables, put them on a sandwich or thinly slice them for a salad.
Cutlets you find at stores might not be of uniform size and shape. Many recipes call for making cutlets or thin pieces of chicken breast by pounding them to an even thickness. You put the chicken breast between two sheets of plastic wrap and use a meat mallet to pound it thin. Or you can use a boning knife to cut the chicken breast in half horizontally to make two even pieces.
Here’s a favorite dinnertime recipe from our archives for chicken cutlets paired with a tangy sauce. If you work quickly, you can be done in 30 minutes.
PANKO-CRUSTED CHICKEN CUTLETS WITH TANGY MUSTARD SAUCE
2 skinless, boneless chicken breasts (1 lb. total and 1 inch thick) 1 large egg 1 heaping T. finely chopped fresh Italian parsley 2 t. plus 2 T. Dijon mustard, divided 1 c. regular or whole wheat panko bread crumbs 2 T. canola or olive oil Salt and pepper to taste 1 c. fat-free, less-sodium chicken broth 3 T. pure maple syrup 1 to 2 T. coarse-grained mustard 1 T. chilled unsalted butter
Place the chicken flat on a clean work surface. Carefully cut each breast in half horizontally so you have 4 pieces, each about A-inch thick at the thickest point.
In a medium bowl, whisk the egg, parsley and 2 teaspoons Dijon mustard. Place the panko crumbs on a plate. Place chicken in egg mixture; turn to coat and set aside for 5 minutes.
In a large nonstick skillet, heat the olive oil over medium-high heat.
Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Press the crumbs onto the chicken pieces so they stick.
Add chicken to the skillet and cook until brown and cooked through, about 3-4 minutes per side.
In a glass measuring cup, whisk together the broth, syrup, coarse-grained mustard and remaining 2 tablespoons Dijon mustard.
Transfer chicken pieces to plates. Add broth mixture to skillet, bring to a boil and boil until slightly reduced, stirring occasionally, about 4 minutes. Remove from the heat and whisk in the butter. Spoon sauce alongside chicken and serve. Serves 4.