Prep 30 mins
Cook 8 mins
In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb
- 1⁄2 cup flour
- 1⁄4-1⁄2 teaspoon dry mustard, to taste
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper (to taste)
- 2 eggs
- 1 cup panko breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)
- 1⁄2 cup Dijon mustard
- 2 tablespoons honey
- Combine the flour, dry mustard, salt, and pepper in a shallow dish.
- Beat the eggs in a separate shallow bowl.
- Combine the panko and Parmesan cheese in another shallow dish.
- Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
- When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
- About 3-4 chicken cutlets should fit in the pan at the same time.
- After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
- After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
- Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
- Remove the cooked chicken to a paper towel-lined plate.
- While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
- Serve the chicken with the honey mustard sauce for dipping.
Love the panko. This is a good solid recipe and easy to make. The parmesean cheese gives it a lot of flavor.
This was fantastic, it cooked up crispy and flavorful. I definitely will do this again. Yum! And I've already recommended it! I put it on top of a salad and tipped it with more parmesan! Yum!