October 12, 2013

Mustard and Panko Coated Chicken Cutlets (An Easy and Delicious Weeknight Option)

Mustard and Panko Coated Chicken Cutlets

These are fantastic- a snap to make and very little cooking time.  Just the thing for your busy schedule!  But, not sacrificing on quality or taste, truly.  You'll be delighted.  Kid friendly, too!

I think we can all safely agree that I have a chicken cutlet addiction.  Who knew I ate so many chicken cutlets?  Not me!  But, they are such an appealing canvas- not only are they delicious, they cook fast and can be made in a multitude of delicious ways- just take a look at these other delectable options:

http://ladolceduchessa.blogspot.com/2013/01/blood-orange-fennel-and-mache-salad.html

http://ladolceduchessa.blogspot.com/2011/01/chicken-saltimbocca-and-arugula-with.html

http://ladolceduchessa.blogspot.com/2013/07/fennel-butter-lettuce-and-avocado-salad.html

http://ladolceduchessa.blogspot.com/2011/08/pesto-chicken.html

http://ladolceduchessa.blogspot.com/2012/05/little-black-dress-of-chicken.html

So, really, if there is a support group for people who love chicken cutlets, please, someone tell me!

Anyhow- these are fantastic- let's get started!

Mustard and Panko Coated Chicken Cutlets
3 Tbsp Dijon Mustard (I like Maille brand)
2 Tbsp olive oil
freshly ground white pepper
1 yellow onion, finely chopped, browned in 1 Tbsp of olive oil previously
Panko Italian style bread crumbs (I used Progresso brand)
Chicken cutlets (about 8 from 2-3 chicken breast halves)

Yellow onion browned in olive oil
The first step is to finely chop the yellow onion and saute it over low to medium heat in 1 Tbsp of olive oil.  The pieces of onion should brown nicely on the edges and decrease in size.  The picture here gives you a good idea of how they should look.  If you are in a hurry, you can omit these certainly, but if you have the ability to include them, it's very tasty.

Preheat the oven to 500-525 degrees fahrenheit, that's the lower end of my broiler setting.  Although, I know you've probably heard me say it before, my oven tends to run a little hot.  Let's make the mustard spread- in a medium sized bowl, combine the mustard, 2 Tbsp of olive oil, freshly ground white pepper, and the previously browned onion.  I like Maille brand products, but any Dijon mustard will do- just have a sense of how hot it is- I think Maille is a tiny bit on the hot side.  I also really like Maille brand cornichons.  For the bread crumbs, I used Progresso brand Panko Italian style bread crumbs, which I haven't used before, and thought they were quite good.  I think, though, that any panko bread crumbs would be just fine.

Maille Dijon mustard

Mustard mixture

Chicken cutlets with mustard mixture
I buy my chicken cutlets pre-cut and pretty thin, they are rarely more than 1/3 of an inch thick.  If you are creating your own chicken cutlets by cutting them yourself from skinless, boneless chicken breast halves, just cut them as though it is a deck of cards.  You'll be able to get about 2-3 from each chicken breast half depending on their size.  If the thickness is still not to your liking, pound them between two pieces of waxed paper with a mallet.

Spread some of the mustard mixture on either side of the chicken cutlets.  You can see from the picture that it is not a tremendous amount- if you put much more than this you run the risk of making them excessively spicy.  You may use your fingers or a spoon to do it.  Then, coat each side in the panko bread crumbs.  Because these breadcrumbs are bigger than regular bread crumbs, you won't have such a tight, even coat, that is really ok, do not worry.

Place the chicken cutlets (that you are cooking to eat now) on a baking sheet that you have prepared with either high heat cooking spray (I use Pam for grilling cooking spray, canola oil is fine, too, just don't use olive oil at this high heat).  Bake them for 5 minutes, then remove from the oven, turn over carefully, and return to the oven for an additional 5 minutes.  Be careful when touching this baking sheet- the temperature is very high and you may need two pot holders instead of just one.  Enjoy!  Serve with a lovely salad or some potatoes.

Chicken cutlets before baking

The other wonderful thing about these is that once they are prepared, they can go into the refrigerator to cook another time- when you're ready to eat, just preheat the oven and cook for 5 minutes each side.  This can be a real time saver to prepare these ahead of time.  These were kid accepted in our house, so I hope they are in your house, too!  In any event, adults will probably like them!

Thank you for reading!

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