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Crispy Chicken Cutlet with Mustard Sauce and Green Apple Slaw

Crispy Chicken Cutlet with Mustard Sauce and Green Apple Slaw
YIELDS
4 servings

This dish is perfectly impressive for both a weeknight dinner or a weekend get together with friends!

Courtesy of Chef Andrea Nicholson

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Ingredients

½
cup plain Greek yogurt
¼
cup grainy mustard
3
cup Panko bread crumbs
kosher salt and freshly ground pepper
½
cup chives, chopped
2
Tbsp fresh sage, minced
½
cup flour
½
tsp paprika
1
pinch freshly ground nutmeg
2
large eggs
4
chicken breasts, pounded about ⅛-inch thick
vegetable oil, for frying
2
green apples
1
cup red cabbage, shredded
1
Tbsp sherry vinegar
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Directions

Step 1

Whisk the yogurt and mustard in a bowl until smooth; set aside.

Step 2

Add bread crumbs to a shallow dish and add the chives and sage, salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.

Step 3

Dredge each chicken in the flour, shaking off the excess. Dip in the eggs and then in the panko, pressing to coat both sides.

Step 4

Heat some vegetable oil in a large skillet over medium-high heat until hot. Add the cutlets and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt.

Step 5

Using a mandolin julienne the green apple and add it to a bowl, add 1 tablespoon of vegetable oil and the sherry vinegar. Season to taste with salt and pepper.

Step 6

Drizzle the mustard sauce over the chicken and top with the apple slaw.

Step 7

Serve!

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My rating for Crispy Chicken Cutlet with Mustard Sauce and Green Apple Slaw
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