Crusted Chicken Cutlets

As a child when we ate out, I only ordered chicken tenders. Preferring crispy, heavily battered, juicy, pieces of protein topped off with honey mustard. McDonald's didn't have this sweet dip, Wendy's version was the greatest and Arby's ran a close second. As time passed, I needed to make a version that was easy to make and didn't send me to a hot, sweaty, greasy aired fast food line. Well, low and behold this isn't deep or pan fried! I use cutlets instead of chicken breast and tenders only because I like the breading more than the protein. To make an easy honey mustard combine equal parts Dijon mustard, light mayonnaise and honey. If you like it on the sweeter side, add more honey and less mustard. Mix in salt and pepper and you have yourself a great sauce.

4 Thin Chicken Cutlets
1 Cup Coarse Breadcrumbs*
1 Egg, Beaten
1 Teaspoon Paprika
1/2 Teaspoon Mustard Powder
1/2 to 3/4 Teaspoon Kosher Salt
4 Teaspoons Canola Oil
Freshly Ground Black Pepper
Cooking Spray

Preheat your oven to 450 degrees.  Spray a large cookie sheet with cooking spray. In a shallow bowl, beat egg. In a second shallow bowl combine breadcrumbs, paprika, mustard powder, salt, and pepper. Mix well. Add canola oil and mix breadcrumbs with a fork. Distribute the oil evenly throughout breadcrumbs. Dip chicken in egg and then in breadcrumbs. Cover both sides with crumbs. Repeat with remaining cutlets. Place cutlets on cookie sheet. Spray chicken with cooking spray. Bake in oven for 10 to 12 minutes until crumbs are golden brown. Let chicken rest five minutes to redistribute the juices. Serve with honey mustard.

* Can be made with gluten-free breadcrumbs.