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Say goodbye to bland weeknight meals with this zesty, hearty Mustard Ranch Chicken Cutlets recipe. Breaded chicken cutlets invigorated with Hidden Valley Ranch seasoning are the perfect companion to creamy potatoes. It’s the most fun your taste buds ever had on a Tuesday.
new potatoes, cooked, drained and sliced ¼-inch thick
1½ pounds
kosher salt and freshly ground black pepper
canola oil
2 tablespoons
mayonnaise
¼ cup
Dijon mustard
½ tablespoon
sour cream
2 tablespoons
freshly squeezed lemon juice
1 tablespoon
garlic, finely chopped to a paste with a pinch of kosher salt
1 clove
of ground cayenne
pinch
2 teaspoons
well-shaken buttermilk
2 tablespoons
chives, chopped
3 tablespoons
boneless, skinless chicken breasts
4 (6-ounce)
all-purpose flour
1 cup
2 teaspoons
kosher salt and freshly ground black pepper
large eggs
3
panko breadcrumbs
2 cups
canola oil
½ cup
chives, chopped
2 tablespoons
lemons, cut in half, for serving
2
For safe meat preparation, reference the USDA website.
Place the potatoes in a large stockpot and cover by 2 inches of cold water. Add 1 tablespoon of kosher salt and bring to a boil over a high heat. Cook until fork tender, about 12–15 minutes, drain well. Let cool slightly then slice into 1/4-inch thick slices and place in a large bowl. Season with salt and pepper.
Heat the canola oil in a large skillet over high heat until the oil begins to shimmer and is almost smoking. Add the potatoes in one single layer and cook until lightly golden brown and crisp on all sides.
While the potatoes cook, make the dressing. Whisk together the mayonnaise, Dijon mustard, sour cream, lemon juice, garlic, cayenne, Hidden Valley® ranch seasoning, salt, pepper and buttermilk in a large bowl until smooth.
Carefully remove the potatoes from the heat and place into a large bowl. Drain the potatoes on paper towels for a moment to drain the excess oil. Pour the Mustard Ranch Dressing over the potatoes while the potatoes are still warm. Add the chives and mix gently until combined. Set aside the potatoes while you prepare the chicken.
Place each chicken breast between 2 pieces of plastic wrap and using a meat mallet or a rolling pin, flatten the chicken between sheets of plastic wrap to a ½-inch even thickness.
Place the flour on a large plate and season with one teaspoon of Hidden Valley® seasoning. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper.
Dredge the chicken in the flour first, tapping off the excess. Next, dip each cutlet into the egg mixture and let the excess drip off. Then, dredge the chicken in the breadcrumbs, making sure to coat the chicken completely.
Heat half of the oil in a large sauté pan over medium heat until the oil shimmers. Add two of the cutlets to the pan and season with Hidden Valley® ranch seasoning. Cook until golden brown on each side and just cooked through, about 3 to 4 minutes per side. Remove the cutlets and place on a plate lined with paper towels to drain any excess oil. Repeat with the remaining two cutlets.
Place each chicken cutlet on a large plate and serve with New Potatoes with Mustard Ranch Dressing. Garnish with chopped chives and serve with a lemon wedge, if desired.
