Weelicious

0 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. 
1 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. 
2 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. 
3 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. 
4 Serve the breaded chicken cutlets on top of the warm pea tendril salad.