Best Dijon Crusted Chicken Cutlet Sandwiches Recipes

DIJON-CRUSTED CHICKEN BREASTS

Steps:

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

PARMESAN-DIJON CHICKEN

Steps:

• Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CHICKEN CUTLET SANDWICH

Steps:

• Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
• Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
• Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
• Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
• Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.

CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW

Steps:

• Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
• Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
• Do Ahead
• Slaw can be made 1 day ahead. Cover and chill.

DIJON CHICKEN WITH PANKO CRUST

Steps:

• In a large bowl, whisk together butter, mustard and garlic.
• In another bowl, mix panko crumbs, parmesan cheese and parsley.
• One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
• Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
• Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
• Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

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.