I have written several crappy drafts of this post for Panko-Crusted Chicken Cutlets with Dijon Mustard, only to roll my eyes in exasperation and vow to write something better before I publish this recipe here. But the more I let my perfectionism get in the way, the longer I am depriving you of this dish. And I can’t do that to you anymore.
I will get straight to the point: This chicken totally rocks. And you really need to make this for yourself as soon as possible.
It’s quite simple. Start by pounding chicken breasts till very thin, or save yourself a step by buying thin-sliced chicken to begin with. Spread the cutlets with Dijon mustard and coat them in seasoned panko crumbs, those airy Japanese bread flakes that are so much lighter than regular breadcrumbs. Cook the cutlets quickly in shimmering olive oil till they turn golden brown, and serve them immediately.