Pan Fried Mustard Chicken would be good any time of year, but I truly do enjoy its flavor during the fall and winter. I'm not sure why I'm drawn to adding mustard to dishes this time of year, but it is a nice way to mix things up. Maybe it reminds me of mustard on brats, or something. And in fact, this recipe is very much a chicken nod to a German schnitzel!
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Prepare the chicken
The first thing to do is get the chicken all the same thickness. Cut the skinless, boneless chicken in half horizontally with a large sharp knife. I like to put the pieces between plastic film or parchment paper, then use a meat mallet to pound the chicken thin. You could also use a rolling pin.
Each piece should be as uniform as possible at about ¼-½ inch thick. The pointed end is usually already thin enough and you'll just need to pound the thicker end to match. Finally, be sure to season liberally with sea salt and freshly ground pepper.
Prepare the mustard part
What is this dredging you speak of?
Dredging is the act of adding flour, the mustard mixture, and bread crumbs in order to coat the chicken before frying.
I use a 1:1 gluten-free flour blend seasoned with salt and pepper. And for the bread crumbs, I use stale homemade sourdough bread that I whir in the food processor to make fine crumbs. You can also use store-bought crumbs, gluten-free crumbs, or Japanese-style panko.
Coat the chicken first with the seasoned flour, then the mustard mixture, then the bread crumbs. It doesn't take a ton of oil, but be sure you use enough to keep the bread crumbs from burning while the chicken gets thoroughly done.
TIP: I find that I have to remove some of the mustard mixture from each piece of chicken before adding the bread crumbs because it really clings. If you don't remove some, the bread crumb layer will flake off in the skillet.
How to serve Pan Fried Mustard Chicken
With a breaded meat, I usually prefer to keep the sides quite simple. Something like steamed broccoli with lemon butter is very satisfying as is sautéed cabbage, or green pea mash. I'm also just as happy with a nice green salad!
Other recipes you might like:
Pan Fried Mustard Chicken
- 3 Tablespoons Dijon mustard
- 3 Tablespoons whole-grain mustard
- 3 Tablespoons heavy cream
- 2 egg yolks
- 1 cup all-purpose or 1:1 gluten-free flour blend
- salt and freshly ground pepper, to season
- 1 cup dried breadcrumbs, or Japanese-style panko both of these can be gluten-free, as well
- 4 boneless, skinless chicken breast halves 2½-3 pounds total
- oil for sauteeing
- On a medium platter, whisk together the mustards, cream, and egg yolks. On another platter, put the flour and season it with salt and pepper. On a third platter, put the breadcrumbs. Set aside.
- Cut the chicken breasts in half horizontally. Using the smooth side of meat mallet or a wooden rolling pin, pound the chicken breasts till they are about ¼-inch thick. I usually put them between two pieces of plastic film.
- Dredge each piece in the flour first, then the mustard mixture (you'll probably have to scrape some of the mixture off so that it's not too thick), and finally in the bread crumbs.
- In a large skillet, heat enough oil to cover the bottom generously over medium-high heat. Cook the chicken, leaving it undisturbed, until golden brown on both sides and just cooked through, 3-4 minutes on each side. Too much handling with the tongs or turner will cause the coating to come off.
- If you have to work in batches, put the pieces of chicken on a baking sheet in a warm oven as they are done.