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Crispy Dijon Chicken

I love this recipe. Not only is it super simple, it results in the most tender, juicy, crispy, flavorful chicken cutlets ever. Done in 30 minutes, this is a perfect weeknight dish along side a salad and a glass of crisp white wine.


  • 2 boneless chicken breasts

  • 4 tablespoons Dijon mustard

  • 1 1/2 cups Panko breadcrumbs

  • 1/4 cup grated Parmesan

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • cooking spray


Preheat oven to 400 degrees.

In a large ziplock bag, pound the chicken until about 1/4” thick. Add Dijon and coat the chicken evenly.

Combine breadcrumbs, Parmesan, salt, and pepper. Press chicken into breadcrumb mixture, coating completely.

Place a wire rack over a cookie sheet and spray rack with cooking spray.

Place chicken on wire rack and spray lightly with cooking spray.

Bake for 30 minutes.

Servings: 2

*Serve with chimichurri sauce

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