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Home Ā» Recipes Ā» Chicken Recipes

June 6, 2016 · 5 Comments

Honey Mustard Chicken Cutlets with Arugula Salad

30 Minutes or Less· Chicken Recipes

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Honey Mustard Chicken Cutlets with Arugula Salad is a quick and easy, deliciously filling meal for a busy weeknight.
Honey Mustard Chicken Cutlets with Arugula Salad collage photo.

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

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 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.

Honey Mustard Chicken Cutlets

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.

Honey Mustard Chicken Cutlets with Arugula Salad on a white plate.

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!

Honey Mustard Chicken Cutlets with Arugula Salad collage photo.

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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Honey Mustard Chicken Cutlets

Honey Mustard Chicken Cutlets with Arugula Salad

Carrie's Experimental Kitchen
Honey Mustard Chicken Cutlets with Arugula Salad is a quick and easy, deliciously filling meal for a busy weeknight.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main Entree
Cuisine American
Servings 4

Ingredients
  

  • 4- (6-ounce) boneless chicken breasts
  • ½ cup all purpose flour
  • ½ cup honey
  • ½ cup horseradish mustard
  • ½ cup water
  • 2 cups panko breadcrumbs
  • 2 tablespoons canola oil
  • 4 ounces arugula
  • 1 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ā…› teaspoon black pepper

Instructions
 

  • Dredge the chicken into the flour.
  • Next, combine the honey, mustard and water in a bowl and whisk together until smooth; then dip the chicken into the mixture.
  • Finally, dip the chicken into breadcrumbs until all pieces have been coated.
  • 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 vinegar. Mix well then place on top of the cooked chicken
Keyword chicken
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Honey Mustard Chicken Cutlets with Arugula Salad collage photo.

 

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Reader Interactions

Comments

  1. Terry Poage says

    June 06, 2016 at 4:50 pm

    Sounds so good, thanks for sharing.

    Reply
    • Carrie's Experimental Kitchen says

      June 07, 2016 at 11:02 am

      You're welcome~Enjoy!

      Reply
  2. seem says

    June 08, 2016 at 5:38 pm

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

    Reply
    • Carrie's Experimental Kitchen says

      June 09, 2016 at 6:04 am

      I hope you enjoy the recipe!

      Reply
  3. Amy Root says

    June 09, 2016 at 2:52 pm

    O yummy! Ty!

    Reply

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