Description
Crispy Chicken Cutlet Bowls with Honey Dijon Drizzle offer a comforting yet reimagined meal featuring golden fried chicken cutlets served over rice or mashed potatoes with steamed vegetables, all topped with a tangy and sweet honey Dijon sauce. This easy-to-make recipe blends crispy textures and vibrant flavors perfect for a family-friendly dinner.
Ingredients
Scale
For the chicken cutlets:
- 2 boneless, skinless chicken breasts (halved horizontally into 4 cutlets)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the honey Dijon drizzle:
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- 1 teaspoon apple cider vinegar
For the bowls:
- 2 cups cooked rice or mashed potatoes
- 1 1/2 cups steamed or roasted vegetables (e.g., broccoli, carrots, or green beans)
- Fresh parsley or green onions for garnish (optional)
Instructions
- Prep the chicken cutlets: Season the all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper in one shallow bowl. Place beaten eggs in a second shallow bowl. In a third bowl, combine panko breadcrumbs, grated Parmesan cheese, and 1 teaspoon garlic powder.
- Coat the chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the panko-Parmesan mixture, pressing gently to help it adhere well.
- Fry the chicken: Heat about 1/4 inch of vegetable oil in a skillet over medium heat. Once hot, fry each chicken cutlet for 3 to 4 minutes per side until they are golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the honey Dijon drizzle: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and apple cider vinegar until smooth. Adjust sweetness or tanginess to taste if preferred.
- Assemble the bowls: Place a scoop of cooked rice or mashed potatoes into each serving bowl. Top with sliced crispy chicken cutlets and steamed or roasted vegetables. Drizzle generously with the honey Dijon sauce and garnish with chopped fresh parsley or green onions if desired.
Notes
- To make this recipe gluten-free, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- For a lighter option, swap rice for quinoa or mashed cauliflower.
- Leftover chicken cutlets can be reheated in an air fryer or oven to maintain crispiness.
