Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
1/2 cup Gulden's® Honey Mustard, divided
1/4 cup apple cider or white wine vinegar
1 tablespoon finely chopped shallot
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon cracked black pepper
1/2 cup extra virgin olive oil
4 boneless skinless chicken breast cutlets, pounded to an even thickness
1 cup dry seasoned bread crumbs
1 bunch fresh kale, stems removed and leaves chopped
2 cups baby arugula
1 cup shaved Parmesan cheese
1/2 cup chopped toasted walnuts
1 large Granny Smith apple, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 528 mg | 53% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 105 mg | 35% |
| Total Fat | 49 g | 76% |
| Iron | 5 mg | 26% |
| Calories | 865 kcal | 43% |
| Sodium | 2071 mg | 86% |
| Protein | 51 g | 102% |
| Saturated Fat | 10 g | 49% |
| Sugars | 25 g | 3% |
| Vitamin C | 25 mg | 42% |
Whisk together 1/4 cup mustard, vinegar, shallot, 1 teaspoon salt and pepper in small bowl. Whisk in olive oil in a steady stream; set aside.
Brush chicken on both sides with remaining 1/4 cup mustard. Coat chicken with breadcrumbs.
Heat vegetable oil in a large skillet over medium heat. Cook chicken in batches until brown and crispy, about 5 minutes per side. Season with remaining 1/2 teaspoon salt.
Toss kale, arugula, Parmesan, walnuts, apple and vinaigrette together in a large serving bowl. Divide salad evenly onto serving plates. Slice chicken and serve over salad.
Crispy Chicken Cutlet with Kale and Apple Salad
