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Herbed Chicken Cutlets with Mustard Sauce

Herbed Chicken Cutlets with Mustard Sauce

Mustard Sauce:

2 tbsp. light mayonnaise

1 tbsp. fresh dill, chopped

1 tbsp. fresh mint leaves, chopped

1 tbsp. Dijon mustard

1 tbsp. white wine vinegar

1 tsp. sugar

Chicken Cutlets:

4 medium (about 1 ¼ pounds) chicken-breast cutlets

2 tbsp. sugar

2 tbsp. fresh dill, chopped

1 tbsp. fresh mint leaves, chopped

2 tbsp. white wine vinegar

1 tsp. salt

1 tsp. vegetable oil

¼ tsp. coarsely ground black pepper

4 slices pumpernickel bread, warmed

Preparation:

Prepare Mustard Sauce: In small bowl, mix all sauce ingredients until blended; set aside.

Prepare Chicken Cutlets: If necessary, pound cutlets to uniform ¼-inch thickness. In medium bowl, stir sugar, dill, mint, vinegar, salt, oil, and pepper until mixed. Put chicken in bowl with herb mixture, tossing to coat well. Place chicken on grill over medium-high heat and cook 8 to 10 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once. Serve chicken with Mustard Sauce and pumpernickel bread. Serves: 4.

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