Chicken breasts, spicy mustard, and a crispy breading create simple cutlets that stay pleasantly juicy inside. The mustard layer gives the meat a more pronounced flavor and adds a twist to the classic pan-fried preparation.
This recipe doesn’t require lengthy marinating or complicated ingredients. Simply slice the meat, tenderize it, spread with mustard, and coat in flour, eggs with milk, and breadcrumbs. You can apply mustard to just one side or both, depending on how strong you want the flavor. Serve the finished cutlets fresh while the coating is still wonderfully crunchy.
What You’ll Need
- 2 large chicken breasts,
- 2 tablespoons mustard,
- 4 tablespoons plain flour,
- 2 eggs,
- 4 tablespoons milk,
- 5 tablespoons breadcrumbs,
- salt,
- pepper,
- oil for frying.
The original recipe does not specify exact amounts of salt, pepper, or oil, so adjust these to the amount of meat and the size of your pan.
Step-by-Step Preparation:
1. Preparing the meat: Clean the chicken breasts and cut them into slices of appropriate thickness. Gently pound or otherwise tenderize each piece so the meat softens and is as evenly thick as possible.
2. Spreading with mustard: Spread mustard on one side of each slice. If you prefer a stronger mustard flavor, you can, as in the original recipe, spread both sides of the meat.
3. Seasoning: Salt and pepper the side of the chicken slices that isn’t covered with mustard. If you’ve spread mustard on both sides, season the meat to taste so the seasoning sticks well to the surface.
4. Preparing the breading ingredients: Put the flour in one bowl and the breadcrumbs in another. In a third bowl, thoroughly whisk the eggs with 4 tablespoons of milk to create a smooth mixture for coating the meat.
5. Breading the cutlets: Coat each slice on all sides in flour first. Then dip it in the beaten eggs with milk, and finally cover it thoroughly with breadcrumbs. Work carefully so the mustard layer doesn’t get wiped off the meat.
6. Heating the oil: Heat oil suitable for frying in a pan. The original recipe doesn’t specify the exact amount or temperature, so use enough oil so the coated chicken slices can fry evenly.
7. Frying: Place the prepared cutlets into the hot oil and fry them on both sides. Fry until the coating is golden and the chicken inside is fully cooked. The exact time depends on the thickness of each slice.
8. Serving: Remove the fried cutlets from the pan and let the excess oil drain off. Serve them while still warm, when the breadcrumb coating is at its crunchiest and the mustard flavor is pleasantly pronounced.
How to Prevent the Coating from Peeling Off
Before breading, check that there isn’t too much excess mustard left on the meat. The layer should cover the slice but shouldn’t be dripping off. Then apply flour over the entire surface, as this helps bind the meat to the egg mixture and breadcrumbs.
When frying, avoid moving the cutlets around unnecessarily and turn them carefully. This will help keep the coating intact and the mustard layer inside.
How to Tell When Chicken Cutlets Are Done
A finished cutlet has a uniformly golden coating on the surface. The chicken inside must not remain raw, so check thicker slices before serving. Even thickness helps all portions cook through at about the same speed.
Final Tip
You can easily adjust the intensity of the mustard flavor by spreading it on one or both sides of the chicken slices. For a milder result, use just one side; a double layer gives a bolder taste. Serve the cutlets immediately after frying, as this is when the contrast between juicy meat and crispy coating stands out best.
