Carrie’s Experimental Kitchen

Honey Mustard Chicken Cutlets with Arugula Salad

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.

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.

Honey Mustard Chicken Cutlets with Arugula Salad

One of my favorite meals to order out is Pollo Milanese; which is chicken cutlets pounded thin and pan fried 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 chicken cutlet so instead of breading my chicken in the regular flour, egg and breadcrumb like I usually do, I decided to try an alternative method.

Honey Mustard Chicken Cutlets

First, I dipped the chicken into all purpose 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.

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.

I like using Panko when frying as it gives your food an extra crispy coating. Once all of the chicken has been breaded, heat oil in a large frying pan and cook 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!

[click_to_tweet tweet=”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. #chicken” quote=”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.”]
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.

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!

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4.67 from 3 votes
Honey Mustard Chicken Cutlets
Honey Mustard Chicken Cutlets with Arugula Salad
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
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.
Course: Main Entree
Servings: 4
Author: Carrie's Experimental Kitchen
Ingredients
Instructions
  1. Dredge the chicken into the flour.
  2. Next, combine the honey, mustard and water in a bowl and whisk together until smooth; then dip the chicken into the mixture.
  3. Finally, dip the chicken into breadcrumbs until all pieces have been coated.
  4. Once all of the chicken has been breaded, heat oil in a large frying pan and cook chicken approximately 4-6 minutes per side depending on the size and thickness of your chicken.
  5. While the chicken is frying, combine arugula, shaved carrots, extra virgin olive oil and vinegar. Mix well then place on top of the cooked chicken

 

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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.

 

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5 Comments

  1. Terry Poage
    June 6, 2016 at 4:50 pm - Reply

    Sounds so good, thanks for sharing.

  2. seem
    June 8, 2016 at 5:38 pm - Reply

    i love trying new things and this is something that i’ve gotta try

  3. Amy Root
    June 9, 2016 at 2:52 pm - Reply

    O yummy! Ty!

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