Parmesan Chicken Cutlets and Popcorn Chicken for the Kids

This is from "Just One Bite" on the Food Network Canada. I have made the cutlets and lemon caper sauce many times and is good enough for serving company. I have not tried the kids popcorn chicken with the mustard dipping sauce but I'm sure any kid would love them.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken breasts, boneless and skinless
• 1  cup buttermilk (250ml)
•  olive oil
• 1 1⁄2 cups  breadcrumbs, wholewheat (375ml)
• 1⁄2 cup parmesan cheese, grated (125ml)
• 1⁄2 teaspoon paprika (2ml)
• 1⁄2 teaspoon dry mustard (2ml)
• 1  pinch salt
• 1  pinch fresh ground pepper
• 1⁄2 cup  chicken stock (125ml)
• 1  tablespoon capers (15ml)
• 1  garlic clove, minced (1)
• 1  teaspoon lemon zest, grated (5 ml)
• 2  tablespoons fresh lemon juice (30ml)
• 2  tablespoons butter (30ml)
• 1⁄2 cup mayonnaise (125ml)
• 1  tablespoon  honey dijon mustard (15ml)
• 1  teaspoon lemon juice (5ml)

Directions

1. For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
2. For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
3. Place all of the chicken in a bowl and cover with the buttermilk.
4. Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
5. Preheat oven to 400°F/200°C
6. Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
7. Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
8. Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
9. Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
10. Quick Lemon Caper Sauce.
11. Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
12. Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
13. Honey Mustard Dipping Sauce.
14. Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.