This dish is perfectly impressive for both a weeknight dinner or a weekend get together with friends!
Courtesy of Chef Andrea Nicholson
ingredients
directions
Whisk the yogurt and mustard in a bowl until smooth; set aside.
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.
Dredge each chicken in the flour, shaking off the excess. Dip in the eggs and then in the panko, pressing to coat both sides.
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.
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.
Drizzle the mustard sauce over the chicken and top with the apple slaw.
Serve!