Sundays are such nice days to cook — I’m always well rested, and hungry, and even better, in the mood to cook.
I had originally thought to get thin sliced pork culets, to make the following recipe. But.. alas, as oft happens when I am in the market, I forgot what it was I wanted, and came away with something different. I picked up about a pound of thin sliced chicken breast cutlets, instead of pork, and still made the same recipe – chicken instead of pork.
Encrusted Chicken Cutlets with Mayo & Mustard
1 Pound thin sliced chicken breast cutlets
3 tablespoons mayo
1-2 tablespoons brown mustard (or to taste)
Milk or buttermilk
Oil for frying
Salt & Pepper to taste
If you don’t have thin sliced cutlets, just clean and cut a thicker cutlet horizontally into about 1cm slices.
Combine the mayo, mustard and egg, and whip until the egg is completely mixed in. Add in just enough milk or buttermilk to thin the mayo mixture out, so that you can dip the chicken cutlet into it, and not come away with a glob. Start with about 2 teaspoons.
Heat the oil in a frying pan to a medium-high heat, and then begin to prepare the cutlets.
Dip the cutlets into flour, shaking off any excess flour. Dip into the mayo-mustard mix and then into the bread crumbs, shaking off any excess crumbs. Immediately place the cutlet in the hot oil, and cook 2-4 minutes per side, depending on the thickness of your cutlet. Salt and Pepper to taste.
Place the finished cutlets in a 200F oven to keep warm, until all the cutlets have been cooked. Try to get a piece before they disappear ;)