This is very good! I assigned it to someone else for the personal recipe exchange thingy, but had to make it myself too because it sounded great. I made it pretty well as per the recipe, except I was too lazy to pound out the chicken (I would have bought the already-pounded thin cutlets, but my dad had already taken out regular breasts that needed to be used), so I cooked it for a couple minutes per side on the stove top to get brown and crispy, then finished it in a 375 oven for about 20 minutes, and it stayed pretty crispy on the bottom (must be the panko, that never happens with regular bread crumbs!) I used dijon both in the egg mix and in the sauce, because I only had dijon or regular yellow mustard. Also used just one egg and it was fine. I added a bit of cornstarch dissolved in a bit of water to the sauce to try to thicken, but it stayed quite thin, after boiling for several minutes. That's okay though, tasted yummy! Served with basmati rice. Thanks for sharing this recipe! My dad said "I would let you make this for me again", that's a pretty big compliment from him, lol.
Was this review helpful?
3 users found this review helpful
This is very good! I assigned it to someone else for the personal recipe exchange thingy, but...