Friday, March 8

Mustard Chicken Milanese

Crunchy pan-fried chicken cutlets topped with a fresh arugula salad

Smitten Kitchen Mustard Chicken Milanese

It’s hard to find a better quick, cheap, and crowd-pleasing meal than breaded chicken cutlets. The outside gets crunchy and golden while the chicken inside stays juicy and perfectly cooked and it all happens in just minutes. I took a suggestion from a recipe in the Smitten Kitchen cookbook and added some Dijon mustard to the egg mixture for an extra flavor booster. If you’re not a fan of mustard, I’d still encourage you to put some in since it just adds a little zip without an overpowering taste. If you love mustard (like I do), I’d encourage you to add a little mustard powder into your flour for a more pronounced flavor. The lemony arugula salad helps cut through some of the richness of the breading and rounds out the dish into a full meal. It’s a no-fuss weeknight dinner that everyone will love.

Related Recipes:
- Chicken Picatta
- Chicken Parmesan
- Sesame Chicken Tenders

Mustard Chicken Milanese:
  • Set up your breading stations: add 1/2 c. flour and salt and pepper in one shallot bowl, beat 2 eggs with 1 tbsp. Djion mustard, salt, and pepper in another bowl, and add 2 c. panko breadcrumbs to a third shallow bowl.
  • Season 2 chicken cutlets* with salt and pepper and (one at a time), dredge in the flour and shake off any excess, then dip in the egg mixture, and then coat in the breadcrumbs.
  • Press the breadcrumbs into the chicken so that a nice, even crust forms.
  • Meanwhile, heat 1/4" canola oil in a large heavy skillet until very hot and shimmering but not smoking.
  • Add the cutlets into the skillet and cook for 4-5 minutes per side, or until a golden brown crust forms and the inside is cooked.
  • Place chicken on a paper towel to drain.**
  • Meanwhile, whisk together 1 tsp. Dijon mustard, the juice of 1 lemon, and 3-4 tbsp. olive oil in a bowl.
  • Add in 4 oz. baby arugula and toss with the dressing and season with salt and pepper.
  • To serve, divide cutlets onto plates and top with the salad. Serve immediately.

Serves two
*I bought my cutlets from the butcher, but you can also butterfly a chicken breast and pound out thinly.
**If making more chicken and working in batches, it's best to place the chicken on a baking rack over a baking sheet and keep in a 175F oven until ready to serve.