Crispy dijonnaise chicken

By Lucy Olschan June 19, 2019

Make sure to use panko, not regular breadcrumbs. Panko is much crispier.

I like to fry my chicken for taste and then finish it in the oven to make sure it’s done, tender and juicy. However, if you want to oven bake instead of frying, preheat oven to 450 degrees and bake for 15-20 minutes, until golden brown.

I use horseradish Dijon which gives the sauce a little extra kick and also it looks as if I used stoneground mustard. If you use regular Dijon, it will come out pale and smooth.

Prep Time : 15 minutes
Cook Time : 30 minutes
Yield : 4

Ingredients

egg yolk - 1
Mayo - 1/4 cup
Dijon mustard - 1/4 cup
Salt and Pepper - To taste
Boneless skinless chicken breasts - 2
vegetable oil
For sauce
Honey - 2 tbl spoons
Dijon mustard - 2 tbl spoons
Mayo - 4 tbl spoons
Panko breadcrumbs - 2 cups

Instructions

Pat chicken breasts dry with a paper towel and place on a cutting board. With your knife parallel to the cutting board, slice each breast in half creating four smaller cutlets. If you come across extra large breasts, you might have to slice them in thirds.

In a shallow bowl whisk egg yolk, mayo, mustard and salt and pepper until smooth. Place panko in a second bowl. One by one coat each breast in the mayo mixture and then in Panko, pressing firmly to adhere.

In the meantime, heat vegetable oil in a large frying pan over medium high heat. Once oil is heated, fry each cutlet until golden brown, about 2 minutes per side. Place cooked cutlets on a wire rack set over baking sheet and continue until all cutlets are done.

Put baking sheet in the oven and set to 350 degrees. Once oven reached temperature, cook for 15 minutes. Remove after 15 minutes and allow to rest.

For sauce, wisk mayo, honey and mustard until combined. Serve cutlets with honey Dijon sauce for dipping.

The summer has officially started and so the struggle as to what to make for dinner continues. I love that the boys play outside every day but being out also gives me no time to cook. I try to come up with meals that can be prepared ahead ( ie during naptime) and enjoyed when we get back home from playtime. Crispy Dijonnaise Chicken is basically a little twist on good old trusted chicken tenders.

Homemade chicken tenders and cutlets are a favorite in our house, but let’s face it – breading takes forever and who has the time in the summer?!? This trick is faster but also kicks up the flavor a bit which is a winning combination. They are also excellent at room temperature, which is how my boys mostly eat them. But you can easily pop them back in the oven for a couple of minutes to warm up while everyone washes up.

This is how my boys like them served…

My husband likes to make sandwiches with leftovers the next day. I like to chop up some leftovers to top my salad with for lunch the next day. In short, feeds us for days.

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