Dijon Chicken

This recipe makes a simple and easy-to-prepare dinner entree. If whole-wheat panko is available, you can use it instead of the regular panko for a healthy modification.

Ingredients:

4 chicken cutlets

1 c. panko (Japanese bread crumbs)

olive oil

1/4 t. salt

One pinch of pepper

2 T. dijon mustard

Instructions:

Place the dijon mustard onto a plate. On another plate, spread the panko bread crumbs mixed with the salt and pepper.
With one cutlet at a time, use a fork to cover both sides of of the cutlet with Dijon mustard. Next, dip the mustard-covered cutlet into the panko. The dijon mustard will help the breadcrumbs adhere to each side of the chicken cutlet. Place the prepared cutlets on a third plate.
Heat enough olive oil to cover the bottom of a large skillet. Sauté the cutlets in the oil for 6 minutes on each side, until they are cooked through and the panko turns golden brown. You may have to saute the cutlets in batches because you don’t want the cutlets to overlap in the skillet.
Serve with a green salad and you have a delicious dinner!

This recipe was submitted by Marci Jacobson in the Creative Services division of Corporate Communications.

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