• Makes 4
  • Hands-On Time20 min
  • Total Time 25 min


  1. large eggs
  2. tablespoons Dijon mustard, divided
  3. cups panko
  4. 4-oz. chicken cutlets
  5. teaspoon kosher salt, plus more to taste
  6. ¾ teaspoon black pepper, plus more to taste
  7. ½ cup olive oil, divided
  8. tablespoons fresh lemon juice
  9. carrot, peeled and shaved into ribbons
  10. ounces lacinato kale, torn


  1. Whisk together eggs and 1 tablespoon mustard in a shallow dish. Place panko in another shallow dish.
  2. Season chicken with 1 teaspoon salt and ¾ teaspoon pepper. Dip cutlets in egg mixture, then dredge in panko, pressing to adhere.
  3. Heat 2 tablespoons oil in a large skillet over medium. Add 2 cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel–lined plate. Repeat with 2 tablespoons oil and remaining 2 cutlets. Cover with aluminum foil to keep warm.
  4. Whisk together lemon juice and remaining 1 tablespoon mustard and ¼ cup oil; season to taste with salt and pepper. Add carrot and kale; toss to coat. Serve salad with chicken.

By Judy Levy


Per Serving

  • Calories 544 calories
  • Fat 32 g
  • Sat Fat 5 g
  • Cholesterol 158 mg
  • Sodium 889 mg
  • Protein 35 g
  • Carbohydrate 28 g
  • Sugar 4 g
  • Fibe r3 g

Courtesy of Real Simple