American
Weeknight Chicken Cutlets
Thin chicken cutlets sear, then a quick mustard pan sauce comes from the browned bits, broth, and a spoon of mustard. No breading.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Photo: D-Stanley (CC BY). Source
Why you’ll love it
- No breading means a faster cook.
- The sauce is the fond plus mustard.
- Cutlets are done at 165°F.
- It is a plain weeknight, written clearly.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Salt and pepper the cutlets.
- 2
Heat the oil over medium-high. Sear 3 minutes per side, until 165°F. Move them out.
- 3
Add the broth and mustard. Scrape the pan and simmer 2 minutes.
- 4
Whisk in the butter off the heat.
- 5
Spoon the sauce over the chicken and scatter parsley.
Pro tips
- Pound thick pieces so they cook evenly.
- Do not walk away. Cutlets overcook in a minute.
- If the sauce is sharp, the mustard was heaped. Add a splash more broth.
Easy substitutions
- Dijon
- Whole-grain mustard
- Butter
- A second teaspoon of olive oil
- Chicken cutlets
- Pork cutlets, cooked to 145°F
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm covered with a splash of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 36 g
- Carbs
- 1 g
- Fat
- 14 g
- Fiber
- 0 g
Moderate · Stovetop · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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