Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- 1 cup sliced cremini mushrooms
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Pound each chicken breast to an even 1/2-inch thickness and season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and Panko breadcrumbs.
- Dredge each chicken cutlet in flour, dip in egg wash, and coat with Panko breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat and fry the chicken for 4-6 minutes per side until golden brown.
- For the cream sauce, sauté mushrooms in butter, add garlic, then stir in chicken broth, cream, and mustard; simmer until thickened.
- Serve sliced chicken topped with the warm cream sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with cream sauce (approximately 200g)
- Calories: 492
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 120mg