Honey Dijon Chicken Cutlets

 
 

Prep Time: 35 min // Cook Time: 23 min// Total: 58 min // Serving: 4

Do you like chicken cutlets?  The crispness of textures after you bite into the cutlet is so satisfying. The breading process of making the cutlets normally requires flour, eggs and breadcrumbs. Do you ever wonder if the process could be simplified? Wish no more, this chicken cutlet recipe of mine needs no egg, no flour, and no deep-frying. It is an easy two-step process that is delicious. It is also sodium friendly for those who are watching their salt intake.

The use of panko breadcrumbs is the secret to oven-fried crispness. Toasting the panko breadcrumbs with seasonings powders add a special crunchiness and flavor to the breadcrumbs. I think this is one of the reasons that these chicken cutlets are so flavorful. The Dijon mustard is the key for binding the chicken with the panko without eggs. So, feel free to experiment with different ingredients and spices, but don’t skip the Dijon mustard. Serve the dish with some vegetables and potatoes to make a complete meal that you can eat every day. This recipe makes four servings and each serving contains less than 400 milligrams of sodium, a must try recipe for people who watch their salt intake.

 

Ingredients:

  • 1 Lb boneless skinless chicken thighs

  • Seasoned panko breadcrumb:

    1 ¼ cups panko breadcrumb:

        1 teaspoon onion powder

                        1 teaspoon garlic powder

  • ½  tablespoons soy sauce

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • ½ tablespoon sesame oil

  • 1 teaspoon five spice powder 

Instructions:

  1. Preheat oven to 425 degrees

  2. Place a baking sheet in the oven

  3. Toast panko breadcrumbs with garlic and onion powder in a frying pan on medium heat until golden brown, set it aside to let cool

  4. Clean and pat dry the chicken thighs

  5. Mix soy sauce, Dijon mustard, honey, sesame oil and five spice powder in a bowl

  6. Dip chicken thighs in the five spice Dijon mixture

  7. Coat the chicken with panko bread crumbs

  8. Place the chicken thighs on a parchment lined baking sheet

  9. Bake the chicken thighs at 425 degrees for 20 minutes

  10. Let the chicken sit for 2-3 minutes in the baking sheet after taking the chicken out of the oven before cutting them

  11. Serve immediately