Description
Crispy Chicken Cutlet Bowls with Honey Dijon Drizzle offer a delicious and comforting meal by combining crunchy, pan-fried chicken cutlets with a tangy honey mustard sauce, served over your choice of rice or mashed potatoes and vibrant steamed vegetables for a well-rounded dish.
Ingredients
Scale
For the chicken cutlets:
- 1 pound boneless, skinless chicken breasts, sliced into thin cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or neutral oil for pan-frying
For the honey Dijon drizzle:
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mayonnaise or Greek yogurt
- 1 teaspoon lemon juice
For the bowls:
- 2 cups cooked rice or mashed potatoes
- 1 cup steamed broccoli or green beans
- 1/2 cup shredded carrots or cabbage
- Optional fresh herbs for garnish
Instructions
- Prepare the honey Dijon drizzle: In a small bowl, whisk together Dijon mustard, honey, mayonnaise or Greek yogurt, and lemon juice until smooth and set aside.
- Set up the dredging station: Arrange three shallow bowls: one with all-purpose flour; another with beaten eggs; and the last with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper.
- Coat the chicken cutlets: Dip each chicken cutlet first into the flour, shaking off any excess, then into the beaten eggs, followed by pressing it firmly into the panko mixture to evenly coat.
- Cook the chicken cutlets: Heat a thin layer of olive or neutral oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes on each side until they are golden brown and cooked through. Transfer them to a paper towel–lined plate to drain excess oil.
- Assemble the bowls: Layer cooked rice or mashed potatoes in serving bowls, add the steamed broccoli or green beans and shredded carrots or cabbage, then top with sliced crispy chicken cutlets. Drizzle generously with the honey Dijon sauce and garnish with fresh herbs if desired.
Notes
- Alternatively, cook the chicken cutlets in an air fryer at 400°F for 10–12 minutes, flipping halfway for even crispiness.
- Swap the rice base for quinoa, farro, or cauliflower rice for a lighter, healthier option.
- This recipe is kid-friendly and can be adapted to include different vegetables depending on preference.
