Crispy Chicken Cutlets With Creamy Mustard Sauce

Step 1: Begin by placing the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

Step 2: Set up a breading station with three shallow dishes: one with flour seasoned with garlic powder, onion powder, paprika, salt, and pepper; one with beaten eggs; and one with breadcrumbs.

Step 3: Dredge each chicken breast first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

Step 4: Heat vegetable oil in a large fry-pan/skillet over medium heat and once hot, add the breaded chicken cutlets and cook for about 5-6 minutes on each side, or until golden brown and cooked through and then remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Step 5: In a small saucepan, combine heavy cream, Dijon mustard, whole grain mustard, honey, salt, and pepper. and stir over low heat until warmed through and slightly thickened.

Step 6: Serve the crispy chicken cutlets drizzled with the creamy mustard sauce and garnish with fresh parsley.