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Crispy Dijon Chicken Cutlets with Cucumber-Dill Salad
Whole-grain Dijon mustard mixed into the egg that coats these breaded cutlets gives the chicken a bright, pleasantly sharp flavor. You can use regular Dijon mustard in place of the whole-grain, but add another splash of water when beating the eggs so the mixture has a consistency that lightly but thoroughly coats the cutlets. The freshness and crunch of a cucumber salad dressed simply with lemon and dill is the perfect foil for the pan-fried cutlets.
4
Servings
Tip
Don't skip pounding the cutlets to an even thickness. This allows the cutlets to cook through completely and quickly.
30 minutes
Ingredients
-
1
English cucumber, halved lengthwise and thinly sliced
-
2
tablespoons lemon juice
Directions
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01In a small bowl, stir together the cucumber, lemon juice, dill, ½ teaspoon salt and ¼ teaspoon pepper. Set aside. Set a wire rack in each of 2 rimmed baking sheets. In a pie plate or wide, shallow bowl, stir together the flour and cornstarch. In a second similar dish, use a fork to beat the eggs, mustard and 1 tablespoon water until well combined. In a third, stir together the panko and ¼ teaspoon each salt and pepper.
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