Golden Crispy Parmesan Panko Chicken Cutlets with Honey Mustard Drizzle
Elevate your weeknight dinner with these Golden Crispy Parmesan Panko Chicken Cutlets! Coated in a savory blend of panko breadcrumbs and Parmesan cheese, these chicken cutlets are pan-fried to perfection, boasting a delightful crunch and juicy interior. Paired with a sweet and tangy honey mustard sauce for dipping, this dish will become a family favorite. Perfect for serving with a side of vegetables or a fresh salad, these cutlets can also be easily transformed into a sandwich or salad topping. Enjoy a gourmet meal that’s simple enough for any occasion!
6
Servings
333
Calories
12
Ingredients
Ingredients
flour
1/2 cup (all-purpose, for dredging)
dry mustard
1/4-1/2 teaspoon (to taste)
salt
1/4 teaspoon (to taste)
black pepper
1/4 teaspoon (to taste)
eggs
2 (beaten)
panko breadcrumbs
1 cup (for coating)
grated parmesan cheese
1/4 cup (for coating)
butter
2 tablespoons (for cooking)
olive oil
2 tablespoons (for cooking)
chicken cutlets
2 lbs (pounded flat or boneless skinless chicken breasts)
Dijon mustard
1/2 cup (for dipping sauce)
honey
2 tablespoons (for dipping sauce)
Instructions
1
In a shallow dish, whisk together the flour, dry mustard, salt, and black pepper until well combined.
2
In another shallow bowl, beat the eggs until fluffy and set aside.
3
In a third shallow dish, mix the panko breadcrumbs with the grated Parmesan cheese.
4
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until melted and hot.
5
Dredge each chicken cutlet in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
6
Dip the floured chicken cutlet into the beaten eggs, letting the excess drip off, then coat it in the panko and Parmesan mixture, pressing gently to adhere the coating well.
7
Carefully place 3-4 cutlets into the hot skillet. Avoid overcrowding to ensure proper cooking.
8
Cook the cutlets for about 2-3 minutes without flipping, then rotate each cutlet to ensure even cooking on the first side.
9
After another 2-3 minutes, or once golden brown, carefully flip the chicken and repeat the rotation process for even cooking on the second side.
10
Once both sides are crispy and golden brown, transfer the cooked cutlets to a paper towel-lined plate to absorb excess oil.
11
Add the remaining butter and olive oil to the skillet as needed for the second batch of chicken cutlets.
12
In a small serving bowl, whisk together the Dijon mustard and honey until smooth. Adjust sweetness if necessary.
13
Serve the crispy chicken cutlets warm with the honey mustard sauce on the side for dipping.
Nutrition Information
17g
Fat
20g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is for Golden Crispy Parmesan Panko Chicken Cutlets with Honey Mustard Drizzle.
How many people does this recipe serve?
This recipe makes 6 servings.
What is the calorie count per serving?
There are 333 calories per serving.
What type of chicken is best for this recipe?
You should use 2 lbs of chicken cutlets pounded flat or boneless skinless chicken breasts.
What are the ingredients for the crispy coating?
The coating consists of flour, dry mustard, salt, black pepper, beaten eggs, panko breadcrumbs, and grated Parmesan cheese.
How do I make the honey mustard drizzle?
Whisk together 1/2 cup of Dijon mustard and 2 tablespoons of honey until smooth.
What fats are used for frying the chicken?
The chicken is pan-fried using a combination of butter and olive oil.
How long should I cook each side of the chicken?
Cook the cutlets for about 2-3 minutes per side until golden brown.
What is the protein content per serving?
Each serving contains 25g of protein.
How much fat is in one serving?
There are 17g of fat per serving.
What is the carbohydrate count?
There are 20g of carbohydrates per serving.
What is the first step in the dredging process?
The first step is to dredge the chicken in a mixture of flour, dry mustard, salt, and black pepper.
How do I ensure the panko coating sticks to the chicken?
Press the panko and Parmesan mixture gently onto the egg-dipped chicken to help it adhere.
Should I cook all the chicken at once?
No, place 3-4 cutlets in the skillet at a time to avoid overcrowding and ensure proper cooking.
Why should I rotate the chicken while frying?
Rotating the cutlets while cooking ensures even browning on each side.
What should I do after the chicken is finished cooking?
Transfer the cooked cutlets to a paper towel-lined plate to absorb any excess oil.
Can I adjust the sweetness of the sauce?
Yes, you can adjust the sweetness of the honey mustard sauce by adding more honey if necessary.
What heat setting should I use for frying?
The skillet should be heated over medium-high heat.
How many eggs are needed for the egg wash?
You will need 2 eggs, beaten until fluffy.
How much panko is used in the recipe?
The recipe calls for 1 cup of panko breadcrumbs.
How much Parmesan cheese is needed?
You will need 1/4 cup of grated Parmesan cheese.
What size skillet is recommended?
A large nonstick skillet is recommended for frying the cutlets.
What are the suggested serving options?
You can serve the cutlets with vegetables, a fresh salad, or use them as a sandwich or salad topping.
How much flour is required?
The recipe requires 1/2 cup of all-purpose flour.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
What kind of mustard is used in the flour mixture?
Dry mustard is used in the flour mixture for dredging.
What kind of mustard is used for the dipping sauce?
Dijon mustard is used for the honey mustard sauce.
Is this recipe considered family-friendly?
Yes, it is described as a family favorite and perfect for family meals.
How much salt and pepper should I use?
The recipe suggests 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
Is the chicken cooked in batches?
Yes, the instructions suggest cooking in batches and adding more butter and oil as needed for the second batch.