Pan Fried Mustard Chicken
This recipe is the chicken version of German schnitzel with a bit of mustard thrown into the breading to give it a bit of extra pizzazz. A little drizzle of lemon juice is all it needs, but you could drizzle some honey over it for a little honey mustard flavor!
Ingredients
- 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
Instructions
- 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.
Notes
The cooking time is totally dependent on how thin you've pounded the chicken and how many pieces of chicken will fit in your skillet.
Tried this recipe?Let us know how it was!