Chicken a la Diable: Boneless chicken cutlets coated in a cajun seasoning breadcrumb mixture then fried and placed on top of mixed greens.
If you’re like me, you peruse magazines and websites like Pinterest to find new recipes to make for dinner in the hopes of trying to find something new to make for dinner. And I hope that’s why you visit Carrie’s Experimental Kitchen too! 🙂 When I see a recipe in a magazine, I usually cut it out, make notes on it as to how I would change the recipe so that my family would enjoy it better and place it in a file to try.
When I originally found this recipe for Chicken a la Diable back in the 2012 edition Bon Appetit Magazine, I did just that. Cut it out and put it in my folder to make one of these days. Since I usually try to make recipes based on what I happen to have on hand in the house, this recipe just fell to the wayside and it’s been sitting in my folder for 5 years.
My family loves chicken cutlets and though they particularly liked this one I knew they would enjoy this Chicken a la Diable recipe as well. Diable means “with the devil” and I guess they call it that because of the spicy seasoning that is used to coat the chicken. In the original recipe they used cayenne pepper, but I only had cajun seasoning from when I made these pork chops so I used that instead. Add more or less depending on how hot you like your food.
For this recipe you’ll need boneless chicken breasts, flour, cajun seasoning, eggs, Dijon mustard, Panko breadcrumbs and oil for frying. I prefer canola oil since it’s light, but you can use whichever oil you prefer. To save some time, you can also purchase chicken cutlets that are already sliced thin; however, I prefer slicing them myself because it’s usually less expensive.
You’re going to need three bowls. In one bowl, combine the flour and cajun seasoning. In the second bowl, combine eggs, mustard and a little water. In the third bowl, add the bread crumbs. Next, you’re going to coat the chicken first in the flour mixture, then the egg mixture and last into the breadcrumbs.
Coat all of the chicken; then heat your oil in a large sauté pan on top of the stove over medium high heat. Fry the cutlets approximately 3-5 minutes per side until they are lightly browned and cooked through. Time may vary depending on how thick your cutlets are.Chicken a la Diable: Boneless breaded chicken cutlets coated in a cajun seasoning breadcrumb… Click To Tweet
We served ours over a mixed green salad tossed with a light Dijon vinaigrette; which made for a light satisfying meal. If you have a “meat and potatoes” household, try making these mashed potatoes and creamed corn to go with it. ~Enjoy!
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Boneless breaded chicken cutlets coated in a cajun seasoning breadcrumb mixture then fried and placed on top of mixed greens.
- 6- 6(ounce) Boneless Chicken Cutlets
- 1 c. All Purpose Flour
- 1 tbsp. Cajun Seasoning (more or less depending on your preference)
- 3 large Eggs
- 1 tbsp. Dijon Mustard
- 1 tbsp. Water
- 2 c. Panko Breadcrumbs
- Canola Oil, for frying
Prepare three bowls. In one bowl, combine the flour and cajun seasoning. In the second bowl, combine eggs, mustard and a little water. In the third bowl, add the bread crumbs.
Next, you're going to coat the chicken first in the flour mixture, then the egg mixture and last into the breadcrumbs. Repeat for all cutlets.
Heat your oil in a large sauté pan on top of the stove over medium high heat. Fry the cutlets approximately 3-5 minutes per side until they are lightly browned and cooked through. (Time may vary depending on how thick your cutlets are.) Place the chicken on paper towels to drain any excess oil. Serve over mixed greens or with a vegetable and side dish.
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