Panko-Crusted Chicken with Mustard-Maple Pan Sauce

4.4(145)

Most of the ingredients used in this recipe are staples, so all you need to buy are the breadcrumbs, chicken, and parsley. Look for _panko_ in the Asian foods section of supermarkets and at Asian markets.

by The Bon Appétit Test Kitchen·published 2009-09-02

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Servings

Makes 4 servings

Total time

30 min

Calories / serving

—

Ingredients (10)

serves

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large eggegg
1 tablespoon finely chopped fresh Italian parsleyparsley
2 teaspoons plus 2 tablespoons Dijon mustardmustard
1 cup panko (Japanese breadcrumbs)panko
2 tablespoons olive oilolive-oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrupmaple-syrup
2 tablespoons plus 1 teaspoon coarse-grained mustardmustard
1 tablespoon chilled unsalted butterbutter

Instructions (3 steps)

01Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
02Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

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Not rich — missing servings, total time, or calories.