Crispy Honey Mustard Chicken Cutlets

With Apple-Fennel Slaw

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minute

Ingredients

For the Chicken Cutlets

  • 2 large boneless, skinless chicken breasts, about 1½ pounds total

  • ¾ teaspoon kosher salt, divided

  • ¼ teaspoon freshly ground black pepper

  • ½ cup all-purpose flour

  • ⅔ cup Suzie’s Organic Honey Mustard

  • 1 tablespoon water

  • 1 cup panko breadcrumbs

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ cup neutral cooking oil, plus more as needed

  • Lemon wedges, for serving

  • Additional Suzie’s Organic Honey Mustard, for serving, if desired

For the Apple-Fennel Slaw

  • 3 tablespoons Suzie’s Organic Honey Mustard

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon fresh lemon juice

  • ¼ teaspoon kosher salt

  • ⅛ teaspoon freshly ground black pepper

  • 3 cups thinly shredded green cabbage

  • 1 medium crisp red apple, such as Honeycrisp or Pink Lady, cored and cut into matchsticks

  • 1 small fennel bulb, cored and very thinly sliced

  • ¼ cup thinly sliced red onion

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fennel fronds, plus more for garnish

Directions

Prepare the Slaw

  1. In a large bowl, whisk together the honey mustard, apple cider vinegar, olive oil, lemon juice, salt, and black pepper until smooth.

  2. Add the cabbage, apple, fennel, red onion, parsley, and fennel fronds. Toss until evenly coated.

  3. Refrigerate while preparing the chicken. Toss again immediately before serving.

Prepare the Chicken

  1. Slice each chicken breast horizontally through the center to create four thin cutlets. Place between two sheets of parchment paper or plastic wrap and gently pound to an even ¼-inch thickness.

  2. Pat the chicken dry. Season both sides with ½ teaspoon salt and the black pepper.

  3. Arrange three shallow dishes: flour in the first; honey mustard and water in the second; and panko, garlic powder, smoked paprika, and remaining ¼ teaspoon salt in the third.

  4. Coat each cutlet lightly in flour and shake off the excess. Coat with the honey mustard mixture, then firmly press both sides into the seasoned panko.

  5. Heat 2 tablespoons oil in a large skillet over medium heat. Once shimmering, add two cutlets.

  6. Cook for 3–4 minutes on the first side until crisp and golden. Flip and cook another 2–3 minutes, until the chicken reaches 165°F.

  7. Transfer to a wire rack or paper towel-lined plate. Remove loose breadcrumbs from the skillet, add the remaining oil, and cook the remaining cutlets.

  8. Divide the apple-fennel slaw among four plates and serve with the crispy chicken. Garnish with fennel fronds and serve with lemon wedges and additional honey mustard, if desired.