Print

Crispy Chicken Cutlets with Mustard Sauce and Roasted Asparagus

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy chicken cutlets served with a creamy mustard sauce and tender roasted asparagus. This elegant yet easy meal is full of flavor and perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (pounded to 1/2 inch thick)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup olive oil (for frying)
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil (for asparagus)
  • Salt and pepper to taste (for asparagus)
  • 1 tablespoon butter
  • 1 tablespoon flour (for sauce)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 425°F (220°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes until tender and slightly crisp.
  2. Season chicken cutlets with salt, pepper, garlic powder, and paprika.
  3. Set up breading station: flour in one bowl, beaten eggs in another, and panko mixed with Parmesan in a third.
  4. Dredge chicken in flour, dip in eggs, then coat in panko mixture.
  5. Heat olive oil in a skillet over medium-high heat. Fry chicken cutlets 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
  6. To make sauce: melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute.
  7. Slowly whisk in chicken broth, then cream. Simmer for 2–3 minutes until slightly thickened.
  8. Stir in Dijon mustard, whole grain mustard (if using), and lemon juice. Season with salt and pepper to taste.
  9. Serve crispy chicken cutlets topped with mustard sauce alongside roasted asparagus.

Notes

  • Pound chicken evenly for consistent cooking.
  • Substitute Greek yogurt for cream for a lighter sauce.
  • Use chicken thighs for a juicier alternative.
  • The mustard sauce also pairs well with fish or roasted vegetables.

Nutrition

Find it online: https://tastyera.com/crispy-chicken-cutlets-with-mustard-sauce-and-roasted-asparagus/