Breaded Chicken Cutlets with Pea Salad
Serves 4
10 mins prep
10 mins cook
20 mins total
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
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.
