Crispy Maple Mustard-Glazed Chicken Cutlets

Crispy, pan-seared chicken cutlets finished in the oven with a thick maple mustard glaze made from real maple syrup, Dijon, and whole-grain mustard. No marinating needed, just bread, sear, glaze, and bake.

Course Dinner, Main Course

Cuisine American

Keyword crispy chicken breast, crispy maple mustard glazed chicken cutlets, easy weeknight dinner, glazed chicken cutlets, maple mustard chicken

Prep Time 20

Cook Time 20

Total Time 40

Servings to 6

Calories 386kcal

Author Cathy Pollak

Equipment

12" nonstick skillet For browning the breaded chicken.
baking sheet Lined with parchment for the oven finish.
breading pans For flour, egg wash and breadcrumbs.
whisk To mix glaze and loosen eggs.
pastry brush To coat chicken with glaze.

Ingredients

6 tbsps (90 g) Dijon mustard
¼ cup (60 ml) maple syrup
2 tbsps (30 g) whole-grain mustard
2 tbsps (25 g) light brown sugar
½ tsp (0.5 g) dried thyme
½ cup (60 g) all-purpose flour
½ tsp (3 g) table salt
¼ tsp (0.5 g) finely ground pepper
2 large (100 g) eggs
1 tbsp (15 ml) water
1 cup (120 g) seasoned bread crumbs
1½ lbs (680 g) boneless, skinless chicken breasts pounded into cutlets
2 tbsps (30 ml) olive oil

Instructions

In a small bowl, make the glaze by combining the Dijon mustard, maple syrup, whole-grain mustard, brown sugar, and dried thyme. Set aside.
6 tbsps (90 g) Dijon mustard, ¼ cup (60 ml) maple syrup, 2 tbsps (30 g) whole-grain mustard, 2 tbsps (25 g) light brown sugar, ½ tsp (0.5 g) dried thyme
Set up three shallow dishes: one with the flour mixed with salt and pepper, one with the eggs whisked with the water, and one with the seasoned breadcrumbs.
½ cup (60 g) all-purpose flour, ½ tsp (3 g) table salt, ¼ tsp (0.5 g) finely ground pepper, 2 large (100 g) eggs, 1 tbsp (15 ml) water, 1 cup (120 g) seasoned bread crumbs
Dip each chicken cutlet into the flour, shaking off any excess. Then dip into the egg mixture, and finally into the breadcrumbs, pressing gently to make sure each piece is fully coated.
1½ lbs (680 g) boneless, skinless chicken breasts
Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken in batches if needed and cook for 2 minutes per side, just until golden. Add more oil if necessary.
2 tbsps (30 ml) olive oil
Transfer the browned chicken to a parchment-lined baking sheet. Brush generously with the maple mustard glaze, covering every surface.
Bake at 400°F (200°C) for 10 minutes, until the glaze is caramelized and the chicken is cooked through. Serve immediately.

Notes

Pound the chicken evenly so it cooks at the same rate.
Use real maple syrup, not imitation, for best flavor and caramelization.
Glaze both sides once the chicken is on the pan for maximum flavor.
Pan-sear in batches so the breading browns instead of steaming.
Reheat leftovers in the oven to bring back the crispy edges.

For optimal outcomes when preparing these maple mustard-glazed chicken cutlets, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition