Crispy Parmesan-Panko Crusted Chicken Cutlets

• cup flour↗1⁄2 1⁄2
• teaspoon dry mustard, to taste1⁄4 - 1⁄2 1⁄4 - 1⁄2
• teaspoon salt (to taste)↗1⁄4 1⁄4
• teaspoon black pepper (to taste)↗1⁄4 1⁄4
• eggs↗2 2
• cup panko breadcrumbs↗1 1
• cup grated parmesan cheese1⁄4 1⁄4
• tablespoons butter↗2 2
• tablespoons olive oil↗2 2
• lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)↗2 2
• cup Dijon mustard↗1⁄2 1⁄2
• tablespoons honey↗2 2

Step-by-step instructions

1. 1

   Combine the flour, dry mustard, salt, and pepper in a shallow dish.

2. 2

   Beat the eggs in a separate shallow bowl.

3. 3

   Combine the panko and Parmesan cheese in another shallow dish.

4. 4

   Heat half the butter and half the oil in a large nonstick skillet over med-high heat.

5. 5

   When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.

6. 6

   About 3-4 chicken cutlets should fit in the pan at the same time.

7. 7

   After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.

8. 8

   After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.

9. 9

   Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.

10. 10

    Remove the cooked chicken to a paper towel-lined plate.

11. 11

    While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.

12. 12

    Serve the chicken with the honey mustard sauce for dipping.