This is tasty!
If you don’t have coarse-grained mustard, use additional Dijon mustard. You can also substitute dried parsley for the fresh if necessary. The original recipe called for “low sodium” chicken broth, which I didn’t have. You can use regular chicken broth and simply add less or no salt.
Ingredients:
4 thin chicken breast halves, or two thick ones (about 1 lb. total)
1 large egg
1 Tbs. chopped fresh parsley
2 tsp. plus 2 Tbs. Dijon mustard
1 cup panko bread crumbs
2 Tbs. canola or olive oil
Salt and pepper to taste
1 cup chicken broth
3 Tbs. maple syrup
1 to 2 Tbs. coarse-grained mustard
Directions:
If you have thick chicken breast halves, cut them in half horizontally, so that each is about a half-inch thick.
In a medium bowl, whisk the egg, parsley and 2 tsp. Dijon mustard. Place the panko crumbs on a plate. Dip the chicken in the egg mixture, then place on the panko crumbs and turn to coat the other side, pressing the crumbs into the chicken. Put each coated cutlet aside for about 5 minutes. Sprinkle with salt and pepper
Heat the oil in a heavy skillet and cook the chicken cutlets until they are brown and cooked through, about 3 to 4 minutes on each side.
In a glass measuring cup, whisk together the broth, syrup, coarse-grained mustard and remaining 2 Tbs. Dijon mustard.
Transfer the chicken pieces to plates. Add the broth mixture to the skillet, bring to a boil, and boil until reduced and slightly thickened, about 4 minutes.
Spoon the sauce over the chicken and serve.
Serves 4
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