Crispy Parmesan-Panko Crusted Chicken Cutlets

READY IN: 38mins




  • 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.