Description
Crispy chicken cutlets served with a creamy mustard sauce and tender roasted asparagus. This elegant yet easy meal is full of flavor and perfect for weeknights or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to 1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup olive oil (for frying)
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil (for asparagus)
- Salt and pepper to taste (for asparagus)
- 1 tablespoon butter
- 1 tablespoon flour (for sauce)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 425°F (220°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes until tender and slightly crisp.
- Season chicken cutlets with salt, pepper, garlic powder, and paprika.
- Set up breading station: flour in one bowl, beaten eggs in another, and panko mixed with Parmesan in a third.
- Dredge chicken in flour, dip in eggs, then coat in panko mixture.
- Heat olive oil in a skillet over medium-high heat. Fry chicken cutlets 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
- To make sauce: melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in chicken broth, then cream. Simmer for 2–3 minutes until slightly thickened.
- Stir in Dijon mustard, whole grain mustard (if using), and lemon juice. Season with salt and pepper to taste.
- Serve crispy chicken cutlets topped with mustard sauce alongside roasted asparagus.
Notes
- Pound chicken evenly for consistent cooking.
- Substitute Greek yogurt for cream for a lighter sauce.
- Use chicken thighs for a juicier alternative.
- The mustard sauce also pairs well with fish or roasted vegetables.
Nutrition
- Serving Size: 1 cutlet with asparagus and sauce
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg