American
Honey-Mustard Chicken Cutlets
Golden chicken cutlets finished with a bright, savory honey-Dijon pan glaze and a silky touch of butter.
4 servings · 8 minutes prep · 20 minutes cook
Ingredients
Chicken
- 4 cutlets (about 1 1/2 lb total), about 1/2 inch (1.25 cm) thick
- 1 tsp, Diamond Crystal
- 1/2 tsp, freshly ground
- 2 tbsp, divided
Honey-Mustard Glaze
- 1/3 cup
- 2 tbsp
- 1 1/2 tbsp
- 1 tbsp
- 1 tbsp
Directions
Sear the Chicken
- Pat chicken breasts dry and pound any thicker areas to an even thickness. Season both sides with kosher salt and black pepper.
- Heat half of extra virgin olive oil in a large skillet over medium-high heat. Cook two cutlets for 3–4 minutes per side, turning with tongs, until deeply golden and 160°F at the thickest point. Transfer to a plate, add the remaining oil, and repeat with the remaining cutlets.
Make the Glaze
- Reduce the heat to medium. Add low sodium chicken stock and scrape up the browned bits. Whisk in dijon mustard, honey, and apple cider vinegar; simmer for 2–3 minutes, until glossy and lightly syrupy.
- Remove the skillet from the heat and whisk in unsalted butter. Return the chicken and its juices and turn to coat. If any cutlet is below 165°F, return the skillet to low heat just until it reaches that temperature, then serve immediately.
