Pan-fried chicken cutlets are a convenient weeknight dinner, but they can be a little bland. Adding layers of flavor to each component of the dish ensures delicious results.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” whole-grain Dijon mustard is whisked into the egg mixture that coats the cutlets, providing a bright, pleasantly sharp and flavorful base for the breadcrumb coating to stick to.
