Honey Mustard Cutlets

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I love this recipe. The only thing I do not make is the sauce. They are still great without it. I also use lemon thyme instead. The meat is so tender and my 3 year olds who eat nothing but chicken love it.

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Very good dish...

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This was the worst and the biggest waste of money. My husband watched the show with me and wanted me to try it. Followed the recipe exactly to the letter, which I like to do the first time. Where was the taste? Couldn't taste honey or mustard and the sauce just made the chops soggy. Even I who eats anything scrapped off the breadcrumbs and just ate the meat so I didn't have to throw that away (too expensive. Next time I'll try my own concoction.

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The gravy is just great. Very tasty.

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This was just delicious! I had no problem with the breading not sticking. I dipped the cutlets into flour and shook off the excess before I dipped into the honey mustard mixture. And after breading, I put the cutlets on a rack and refrigerated until I was ready to cook. The gravy thickened up nicely and it was very flavorful, although I thought it was just a little too sweet.

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I couldn't get the breading to stick well, but the flavors were there, it just didn't look good

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I wanted to try this recipe because it cut the three-step breading process into two. Then after reading the reviews here I realized the flour was absolutely necessary.But to keep it a two-step process I added the flour to the panko and mixed them together. That worked. The breading stuck together and the pork cutlets turned out delicious. I am always looking for new ways to make chicken/pork interesting. I think this recipe would even be interesting for deep fried catfish tenders.

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Like others have mentioned, the bread crumb crust tends to flake off the meat using just the recipe directions, using flour before putting in the mustard and honey mixture fixed it on the other 3 chops though. The smell of them cooking made everyone in my family come downstairs to see what was for dinner. And they cleaned their plates! And that is an amazing compliment from my crew of picky eaters! (I didn't make the gravy with it, might try it next time! Thanks Rachael!

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To quote a famous lady..YUMMMMO! My 10 yr requested that I make this every week. I used boneless chicken thighs (once pounded they were really big as that's what I had defrosted & orange marmalade, but all else was the same. Important note: do dredge your chicken/pork in flour lightly to make the breading stick. I've always done that & it's always worked. It took longer than 30 min, not a complaint, I'm not fast like RR is..but I see ways I can prep for it and have it done in 30 min. (ie pre-pound the thighs, premeasure the ingredients, etc Highly recommend this recipe!

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Absolutely delicious! I didn't make the apricot sauce because I didn't have those ingredients. Sauce not even necessary. I used chicken cutlets. They were packed with flavor & juicy. I would make this many more times.