I had defrosted some chicken cutlets but I was really unsure about how I was going to prepare them. I am a lover of plain old breaded cutlets but was looking for a little something different. After a little cookbook browsing, and scanning the cabinets for the ingredients I had found a keeper.
The chicken started off being marinated in a Dijon mustard based marinade, which also acted as the binder for the nutty breading. After they were all fried up served them over a leafy green salad with a balsamic dressing. They made for a great lunch at work that held up well during travelling.