Crispy pan-fried chicken cutlets are a convenient weeknight dinner, but they can be a little bland. Adding layers of flavor ensures delicious results. The cooks at Christopher Kimball’s Milk Street use whole-grain Dijon mustard mixed into egg to coat these breaded cutlets, giving the chicken a bright, pleasantly sharp flavor base.
This image released by Milk Street shows a recipe for fried Dijon chicken with a cucumber dill salad. This image released by Milk Street shows a recipe for fried Dijon chicken with a cucumber dill salad. This image released by Milk Street shows a recipe for fried Dijon chicken with a cucumber dill salad. This image released by Milk Street shows a recipe for fried Dijon chicken with a cucumber dill salad.
Seasoned cutlets are dredged in a mixture of flour and cornstarch for an extra crunchy coating, then dipped into the egg mixture before being coated with panko breadcrumbs. 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 cutlets are fried in shimmering oil until golden brown, then served with a tangy cucumber salad. The freshness and crunch of the salad dressed simply with lemon and dill is the perfect foil for the rich cutlets.Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thicknessIn 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.
Season each cutlet on both sides with salt and pepper. One at a time, dredge the cutlets through the flour mixture, turning to coat and shaking off any excess, then coat both sides with egg, and finally dredge through the panko, pressing so the crumbs adhere. Place the cutlets on one of the prepared racks.
In a 12-inch skillet over medium-high, heat 6 tablespoons of oil until shimmering. Add 2 cutlets and cook undisturbed until golden brown, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden brown, about 1 minute. Remove the skillet from the heat. Transfer the cutlets to the second prepared rack. Repeat with the remaining 4 tablespoons oil and remaining cutlets, adjusting the heat as needed if the cutlets brown too quickly. Serve with the cucumber salad.
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