Breaded Chicken Cutlets with Pea Salad
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve the breaded chicken cutlets on top of the warm pea tendril salad.
Nutrition
Calories: 400kcal | Carbohydrates: 24g | Protein: 29g | Fat: 20g | Cholesterol: 75mg | Sodium: 900mg | Fiber: 2g | Sugar: 3g
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