This is a recipe I made a few weeks ago that PopMuse wasn't crazy about. He has a phobia of mustard and just can't see past it. It's best to use thin cuts of chicken breasts (chicken cutlets) for this because they cook through faster. I used a few chicken breasts and baked them to make sure they cooked through. Overall I thought they were pretty tasty. You can also sub parmesan for the cheddar. You really can't go wrong with anything crusted in cheese.
Cheddar Crusted Chicken Cutlets
2 large eggs
1 tablespoon Dijon Mustard
8 oz finely shredded sharp cheddar
1 cup dried bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1 to 1.5 lbs chicken cutlets
6 Tbsp olive oil
In a shallow bowl whisk together eggs and mustard. In a separate bowl combine cheddar, bread crumbs, salt, and pepper. Rinse the chicken and pat dry with a paper towel. Dip the cutlets one at a time into egg mixture and drip off excess. Dredge cutlets into cheese mixture until covered completely and transfer to a plate. Sprinkle any extra cheese mixture atop the chicken cutlets if necessary. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add 1/2 chicken. Cook turning once until browned and cooked all the way through, 3 to 5 minutes per side. Carefully wipe out skillet and repeat with remaining olive oil and chicken.
OMG, this look Dee-li-ci-ousssssss!
my sis is a cooking freak, esp when she finds a recipe that has cheese or chicken- any high-fat\calorie recipe to be exact, lol.
i want these rite now and it's all ur fault!!
Posted by: noooryAnne | August 18, 2006 at 12:55 AM
I think I love you... and this chicken
Posted by: Jon | August 18, 2006 at 05:02 PM
Stop - anything with cheese like that - you're liable to make my bf leave me for you!
Posted by: Jeph | August 22, 2006 at 05:08 PM
Did you ever try powdered mustard in place of the prepared mustard. I like penzeys mustard powder, the concentration is higher so experiment with flavors when you use the powder instead of the prepared. For coating chcken you really do not to susbstitute a wet ingredient for the liquid content that the dry does not have. It is tangy and not vinegar like, which is what I think Popmuse may be iffy about. Try it.
Posted by: Jerzee | August 25, 2006 at 10:05 AM
Hey thanks for the recipe, I love to cook and this looks great! Does anyone know anything about Chef Andre? Saw him on KathyIreland.com and I like his recipes. Want to know more? Keep cooking
Posted by: Mack | August 29, 2006 at 01:43 AM
I think your blog is going to kill me or save me.
Posted by: Glenn | August 29, 2006 at 07:39 PM
Where are you? Did you forget about us?
Posted by: Avie | September 08, 2006 at 02:23 AM
oh where oh where has our bloghungry gone...you handsome thang you!
Posted by: ked | September 13, 2006 at 07:42 AM
I just read over at Popmuse's site (Popmuse is Bloghungry's boif) that our guy has 'abandoned his blog'. WAAAAAAAAH!!
Say it ain't so! For the love of Carrie Fisher, say it ain't so!
Posted by: zincalloy | September 14, 2006 at 05:54 PM
The chicken tasted great. Mine didn't come out looking as good as yours however.
I knew I should of - but I didn't pound it to get it thinner.
Posted by: Blobby | October 28, 2006 at 08:37 PM