Name: Honey Mustard Chicken Cutlets with Arugula Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 4- (6-ounce) boneless chicken breasts; 1/2 cup all purpose flour; 1/2 cup honey; 1/2 cup horseradish mustard; 1/2 cup water; 2 cups panko breadcrumbs; 2 tablespoons canola oil; 4 ounces arugula; 1 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper

Jump to Recipe -

Honey Mustard Chicken Cutlets with Arugula Salad is a quick and easy, deliciously filling meal for a busy weeknight; especially during those warm summer months when you don't want to turn on the oven.

Recently, as I was about to prepare dinner one evening, it was too hot to turn the oven on, but was raining so I didn't feel like grilling. Instead, I decided to make these Honey Mustard Chicken Cutlets with Arugula Salad.

One of my favorite meals to order out is Pollo Milanese; which is boneless chicken pounded thin and pan fried; then topped with chopped mix green salad that is lightly tossed in a vinaigrette. It's simple, filling and delicious every time. It's my summer go-to dining out meal so to speak.

I wanted to make a new kind of cutlet recipe so instead of breading my chicken in the regular flour, egg and breadcrumb like I usually do, I decided to try an alternative method.

How do you make Honey Mustard Chicken Cutlets?

First, I dredged the chicken into flour like I normally do. Next, I combined honey and mustard in a bowl and whisked it together until it was smooth instead of using eggs; then dipped the floured chicken into this mixture.

You can use any flavor mustard you prefer, but I like mine on the spicy side so I used a horseradish mustard. Finally, dip the chicken into Panko breadcrumbs.

I like using Panko breadcrumbs when frying as it gives your food an extra crispy coating. Once all of the chicken has been breaded, heat oil in a large skillet over medium high heat and fry chicken approximately 4-6 minutes per side depending on the size and thickness of your chicken.

While the chicken is frying, combine arugula, shaved carrots, extra virgin olive oil and your favorite vinegar. I chose to use a Maple Balsamic vinegar and the flavor combination with the mustard and honey was amazing!

This recipe for Honey Mustard Chicken Cutlets with Arugula Salad was delicious. In fact, I think it's my new favorite way to eat them. Dinner is ready in under 30 minutes and you don't need to turn on the oven; which comes in super handy when the weather gets to be too hot.

My family loved these chicken cutlets just as much as I did; however, my youngest isn't a huge fan of arugula so I made hers with chopped romaine lettuce instead. ~Enjoy!

Sign up for my weekly newsletter and receive a FREE eBook!