French Pan-Fried Mustard Chicken Cutlet

Name: French Pan-Fried Mustard Chicken Cutlet
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 (about 300 g) boneless chicken breast (score both sides, marinate with salt, white wine, and white pepper for about 15 minutes); 2 asparagus (cut into segments, blanch in salted water until tender); 0.5 carrot (scooped into balls, blanch in salted water until tender); 25 g breadcrumbs; 25 g sunflower seeds (chopped); 25 g peanuts (chopped); 5 g chopped parsley; 1 tsp white wine; 1 tsp Dijon mustard; 1 tsp salt; 1/3 tsp white pepper; 2 tbsp French vinaigrette; 2 tbsp cooking oil; 25 g butter; flour (for dredging)

Marinate the chicken breast, then pan-sear until golden. Brush with mustard, top with a nut and breadcrumb mixture, and bake until cooked through. Serve with vegetables and French vinaigrette.

55 min

Easy

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Ingredients

boneless chicken breast (score both sides, marinate with salt, white wine, and white pepper for about 15 minutes) 2 (about 300 g)

asparagus (cut into segments, blanch in salted water until tender) 2

carrot (scooped into balls, blanch in salted water until tender) 0.5

breadcrumbs 25 g

sunflower seeds (chopped) 25 g

peanuts (chopped) 25 g

chopped parsley 5 g

white wine 1 tsp

Dijon mustard 1 tsp

salt 1 tsp

white pepper 1/3 tsp

French vinaigrette 2 tbsp

cooking oil 2 tbsp

butter 25 g

flour (for dredging)

Instructions

Preparation and Marinating

Score both sides of the chicken breasts. Marinate with salt, white wine, and white pepper for about 15 minutes. Cut the asparagus into segments and scoop the carrots into balls, then blanch both in salted water until tender. Set aside.

Make the Breadcrumb Mixture

Finely chop the sunflower seeds and peanuts. Combine them with the breadcrumbs, chopped parsley, butter, salt, and white pepper until evenly seasoned.

Pan-Frying

Heat the oil in a skillet over medium heat. Dredge both sides of the chicken in flour and pan-fry until golden on both sides. Remove from the pan, spread with Dijon mustard, and top with the prepared breadcrumb mixture, pressing it on gently to adhere.

Baking and Plating

Transfer to a preheated oven at about 200°C and bake until cooked through. Slice, plate, and garnish with the blanched asparagus segments and carrot balls. Drizzle with the French vinaigrette to serve.