Dijon-Crusted Chicken Cutlet Sandwiches

Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Chicken:

4 medium boneless, skinless chicken breasts (6 to 8 ounces each)

1 1/2 cups panko

1/4 cup Dijon mustard, such as Grey Poupon® Dijon Mustard

1/2 cup extra-virgin olive oil

2 tablespoons unsalted butter

Kosher salt

Slaw:

1/2 teaspoon celery seeds

2 tablespoons mayonnaise

1 tablespoon Dijon mustard, such as Grey Poupon® Dijon Mustard

1 teaspoon sugar

1 tablespoon freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/4 cup sliced scallions

2 tablespoons chopped fresh parsley

Assembly:

4 brioche buns

Sliced bread-and-butter pickles, for serving

Directions

  1. For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
  2. Line a baking sheet with paper towels. Add the panko to a shallow dish.
  3. Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
  4. Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
  5. Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
  6. For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
  7. For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
  8. Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve. 
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