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  • Using a meat mallet, pound each chicken breast between sheets of plastic wrap to about 1/4-inch thickness.
  • Place the flour in a pie plate. Lightly whisk the eggs in a second pie plate to blend.
  • Mix the breadcrumbs and cheese together in a third pie plate.
  • Sprinkle the chicken cutlets generously on both sides with salt and pepper.
  • Working with one chicken cutlet at a time, dip the cutlets into the flour to coat lightly, then into the eggs, and lastly, dip them into the breadcrumb mixture and pat firmly to coat completely.
  • Place the coated chicken cutlets on a baking sheet or a plate lined with waxed paper. Cover and refrigerate for 30 minutes.
  • Melt 2 tablespoons of the butter with 1 tablespoon of the oil in each of 2 large nonstick frying pans or griddle pans over medium heat.
  • Add 2 chicken cutlets to each pan and cook until golden brown on the bottom, about 3 minutes.
  • Turn the chicken cutlets over and melt 1 tablespoon of butter with 1/2 tablespoon of oil around the cutlets in each pan. Continue cooking until the chicken cutlets are golden brown on the bottom and just cooked through, about 3 minutes.
  • Transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil and butter.
  • Whisk the honey, vinegar, and Dijon mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Stir in the chives.
  • Season the vinaigrette to taste with salt and pepper and set aside.
  • In a large bowl, toss the spinach leaves with enough vinaigrette to coat, reserving some vinaigrette to spoon over the chicken.
  • Mound the spinach salad on 4 plates. Cut the chicken cutlets on a sharp diagonal in half. Arrange the chicken on the spinach salad.
  • Drizzle the reserved vinaigrette over the chicken and serve.

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