SERVES 4
TOTAL TIME: 35 minutes
Most supermarkets carry chicken cutlets, but if you can’t find them (or they look ragged), simply buy 4 boneless, skinless chicken breasts and slice your own. See the photos that follow the recipe.
|
½ |
cup Dijon mustard |
|
3 |
tablespoons honey |
|
1 |
tablespoon minced fresh chives |
|
1 |
cup slivered almonds |
|
2 |
cups panko bread crumbs |
|
½ |
cup all-purpose flour |
|
2 |
large eggs |
|
8 |
(4-ounce) chicken cutlets, ¼ inch thick, trimmed |
|
Salt and pepper |
|
|
1 |
cup vegetable oil |
1. Set wire rack in rimmed baking sheet. Adjust oven rack to middle position, place prepared baking sheet on oven rack, and heat oven to 200 degrees. Whisk 6 tablespoons mustard, honey, and chives together in bowl.
2. Pulse almonds in food processor until finely ground, about 20 pulses. Combine ground almonds and bread crumbs in shallow dish. Spread flour in second shallow dish. Lightly beat eggs and remaining 2 tablespoons mustard together in third shallow dish.
3. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, then coat with bread-crumb mixture, pressing gently to adhere.
4. Heat ½ cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Lay 4 cutlets in skillet and cook until deep golden brown and crisp on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until deep golden brown and crisp on second side, about 2 minutes. Drain cutlets briefly on paper towel–lined plate, then transfer to wire rack set in oven.
5. Pour off oil in skillet and wipe out with paper towels. Repeat with remaining ½ cup oil and remaining 4 cutlets. Serve with honey-mustard sauce.