Pan-fried chicken cutlets are a convenient weeknight dinner, but they can be a little bland. Adding layers of flavor to each component of the dish ensures delicious results.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” whole-grain Dijon mustard is whisked into the egg mixture that coats the cutlets, providing a bright, pleasantly sharp and flavorful base for the breadcrumb coating to stick to.
Seasoned cutlets are dredged in a mixture of flour and cornstarch for an extra crunchy coating, then dipped into the egg mixture before being coated with panko breadcrumbs.
If you choose, you can use regular Dijon mustard in place of the whole-grain, but add another splash of water when beating the eggs so the mixture has a consistency that lightly but thoroughly coats the cutlets.