Breaded Chicken Cutlets with Pea Salad (serves 4 )

Prep Time: 10 mins Cook Time: 10 mins

dairy free


  • 1/4 cup dijon mustard
  • 1 tablespoon finely chopped tarragon leaves
  • 4 tablespoons olive oil, separated
  • 1/2 teaspoon kosher salt, separated
  • 1 cup panko bread crumbs
  • 1 pound chicken cutlets (4 cutlets)
  • 3 cups pea tendrils, roughly chopped
  • 6 ounces sugar snap peas, cut into 1/2 inch pieces
  • 1 tablespoon lemon juice


1. In a shallow dish, stir together the mustard, tarragon, 1 tablespoon olive oil and 1/4 teaspoon salt. 2. Place the panko in a separate shallow dish.

3. Dip the chicken cutlets in the mustard sauce to coat well and let excess drip off. Then press the chicken cutlets in the panko breadcrumbs to thoroughly coat.

4. In a large sauté pan, heat 2 tablespoons olive oil. Cook the cutlets until browned and cooked through, Turning once, about 6-8 minutes total (3-4 minutes per side). Add more oil if necessary to cook all cutlets. Wipe out the sauté pan and reuse for the salad.

4. In the wiped out saute pan, heat the remaining 1 tablespoon oil. Saute the pea tendrils for 1 minute, add the sugar snap peas and saute for 1 more minute. Sprinkle with the remaining 1/4 teaspoon salt, drizzle with lemon juice and toss to combine.

5. Serve the breaded chicken cutlets on top of the warm pea tendril salad.