Pan-Fried Chicken Cutlets with Green Peppercorn Dijon Mustard


  • 1 medium white onion, chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 1/4 cup olive oil, plus additional for frying
  • Flour for dredging
  • 4 chicken cutlets ¼ inch thick
  • Lemon wedges for serving


Time: 30 minutes
  • In a blender or a food processor, combine onion, parsley, mustard and olive oil. Puree mixture into a thick, smooth paste.
  • Pour mixture into a large bowl.
  • Place flour in a shallow dish and dredge cutlets. Shake off any excess.
  • Dip the cutlets into mustard puree and then back into the flour.
  • In large, heavy-bottomed skillet, heat ¼ inch olive oil. When oil is hot, fry the cutlets for 3-4 minutes on each side until well browned and cooked through.
  • Serve warm with lemon wedges.
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