Chicken Cutlets With Mustard

Ingredients

• 1 cup plain bread crumbs
• 2 teaspoons kosher salt
• 2 teaspoons dried thyme
• 1 ½ teaspoons dried tarragon
• 1 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast cutlets (about 1 3/4 pounds total)
• ¼ cup homemade spicy mustard (see recipe)
• 2 tablespoons olive oil
• 2 teaspoons finely minced fresh tarragon leaves for garnish
• 1 lemon, cut into wedges, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    418 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 49 grams protein; 144 milligrams cholesterol; 1622 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside.
2. Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
3. Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.)
4. Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.

20 minutes