CHICKEN CUTLETS WITH MUSTARD

Chicken Cutlets With Mustard image

Provided by Molly O'Neill

Time 20m

Yield 4 servings

Number Of Ingredients 10

Previous Next

Ingredients

1 cup plain bread crumbs
2 teaspoons kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast cutlets (about 1 3/4 pounds total)
1/4 cup homemade spicy mustard (see recipe)
2 tablespoons olive oil
2 teaspoons finely minced fresh tarragon leaves for garnish
1 lemon, cut into wedges, for garnish

Steps:

On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams