Chicken Cutlets With Creamy Dijon Mustard Recipe 47

CREAMY DIJON MUSTARD CHICKEN

Steps:

• Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

DIJON-CRUSTED CHICKEN CUTLET SANDWICHES

Steps:

• For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
• Line a baking sheet with paper towels. Add the panko to a shallow dish.
• Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
• Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
• Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
• For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
• For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
• Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.

CHICKEN CUTLETS WITH CREAMY DIJON MUSTARD RECIPE - (4.7/5)

Steps:

• 1.If using regular chicken cutlets,place chicken breast between 2 sheets of plastic wrap;pound to 1/2 thickness. Sprinkle chicken breast with salt and pepper. 2.Heat a large skillet over medium high heat. Add 1 tbsp olive oil to pan. Saute chicken 3 minute each side or until done and lightly brown. Transfer to platter. 3.Add chopped shallots to skillet.saute 2 minutes. Stir in chicken broth and rosemary,bring to boil. Cook for two minutes.Stir in heavy cream, cook on low heat for 2 minutes. remove from heat , remove rosemary. Stir in dijon mustard. Spoon over chicken and serve