I make a quick rice pilaf..old-school, but good.
Ingredients:
1 tablespoon butter or olive oil
1/2 cup finely chopped onion
1 cup long-grain white rice
2 cups chicken broth (or veg broth)
1/4 teaspoon salt (taste broth first)
Fresh parsley or thyme (optional, for finishing)

Instructions:

In a medium saucepan, melt butter over medium heat. Add the onion and cook for 2–3 minutes until soft.
Stir in the rice and cook for another 2 minutes, stirring often, until lightly toasted.
Pour in the broth and add salt if needed. Bring to a boil.
Cover, reduce heat to low, and simmer for 15–18 minutes, or until the liquid is absorbed.
Let sit off heat (covered) for 5 minutes, then fluff with a fork and top with herbs if using.

Thanks! You can definitely use honey instead of maple syrup, it’ll be a little thicker and slightly less caramel-y, but still works with the mustard and brown sugar. I’ve done it that way when I was out of maple and it still came out great.

Whole grain mustard has the mustard seeds mostly intact, so it’s got a chunky texture and a deeper, more mellow flavor. Regular mustard (like yellow or even Dijon) is totally smooth and way more acidic. It’s still “the stuff in the bottle,” just a different kind. For this glaze, the whole grain adds a little texture and balance that works really well with the maple.

You can. Bread and sear the cutlets in the morning, then refrigerate them on a parchment-lined baking sheet. When you’re ready to finish at 6, brush on the glaze and bake as usual. Just let them sit out for about 20 minutes before baking so they aren’t ice cold going into the oven.

Thank you! This is what’s for dinner tonight and it turned out so good!