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This delightful Chicken Cutlets Recipe with Mustard Sauce is a quick and easy low-carb chicken dinner that the whole family will enjoy! If you’ve never cooked chicken cutlets before, you’ll appreciate how fast they cook for a weeknight meal.
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This Chicken Cutlets Recipe with Mustard Sauce is an updated version of a recipe I made years ago with turkey cutlets. However, as turkey became harder to find, I switched to chicken and loved the result. You can still use turkey cutlets if you prefer!
I used a small amount of seasoned almond flour to coat the chicken for a low-carb option, which added flavor. I thickened the sauce with mayo, but you can use a little cornstarch for a less strict carb count. If you enjoy quick and easy chicken dinners, this recipe is for you!
What ingredients do you need for this recipe?
(This is just a list of ingredients; for the complete printable recipe, please scroll down. Or use the JUMP TO RECIPE link at the top of the page for quick access to the full recipe.)
What are chicken cutlets?
Chicken cutlets are simply boneless, skinless chicken breasts sliced in half lengthwise to create thinner pieces of chicken. If you can’t find pre-sliced cutlets, you can easily slice chicken breasts yourself.
Can you use other types of mustard for the Chicken Cutlets recipe?
If you’re not a fan of Dijon mustard or don’t have it on hand, feel free to use any type of mustard you prefer in this recipe.
How low in carbs is this Chicken Cutlets recipe?
This delicious chicken with mustard sauce has only 1 net carb per serving!
Want more easy one-pan chicken recipes?
For more quick and easy one-pan chicken recipes, check out Greek Skillet Chicken, Sheet Pan Chicken Fajitas, Paprika Chicken, Chicken with Peanut Sauce, or Roasted Lemon Chicken and Green Beans Sheet Pan Meal.
How to Make the Chicken Cutlets Recipe with Mustard Sauce:
(This is just a summary of the steps for the recipe; for the complete printable recipe, please scroll down. Or use the JUMP TO RECIPE link at the top of the page for quick access to the full recipe.)
- I purchased chicken cutlets, but if unavailable, thinly slice chicken breasts lengthwise to create two thin pieces.
- Combine almond flour, poultry seasoning, chicken rub, salt, and pepper in a flat dish.
- Dredge each chicken cutlet in the almond flour mixture on both sides.
- Melt butter in a large frying pan over medium heat.
- Add chicken cutlets to the pan and cook for 2-3 minutes on each side until cooked through.
- Use an Instant Read Meat Thermometer to ensure the chicken reaches 165F/75C.
- Remove chicken from the pan and cover to keep warm.
- Add chicken broth to the pan and cook for 2 minutes, scraping off any browned bits.
- Whisk together mayo and Dijon mustard, then add to the pan.
- Cook the sauce until reduced by 1/3, whisking constantly for about 2-3 minutes.
- Serve the sauce over the chicken and enjoy!
Make it a Low-Carb Meal:
For a low-carb meal, serve this tasty chicken cutlets recipe with Spinach Salad with Bacon and Feta, Roasted Turnips, Stir-Fried Spinach with Garlic and Parmesan, Cucumber Salad with Parsley and Feta, or Parmesan Encrusted Zucchini.
Want more Low-Carb Chicken Dinners?
For more low-carb chicken dinner ideas, check out Keto Chicken Breast Recipes or Keto Grilled Chicken Recipes!
Ingredients
- 4 chicken cutlet slices
- 1/4 cup almond flour
- 1 tsp. poultry seasoning
- 1/2 tsp. Szeged Chicken Rub (see notes)
- 1/4 tsp. salt (or to taste, but I only used a tiny bit of salt)
- fresh ground pepper to taste
- 2 T butter
- 3/4 cup chicken broth
- 1 T Dijon mustard
- 2 T mayo
Instructions
- Combine almond flour, poultry seasoning, chicken rub, salt, and pepper in flat dish.
- Dredge all chicken cutlet pieces in almond flour mixture and set aside.
- Heat heavy frying pan big enough to hold all the pieces in one layer, add butter, and melt over medium heat.
- Add chicken cutlets and watch until they barely start to brown on the edges, about 2-3 minutes, then turn and cook for about 2-3 minutes longer on the other side.
- The chicken is done when it feels firm (but not hard) to the touch. If you have an Instant Read Meat Thermometer, cook chicken to 165F/75C.
- Remove chicken to a plate and cover with foil to keep warm.
- Deglaze the pan with chicken stock, stirring well to get browned bits from the bottom of the pan.
- Whisk together Dijon and mayo, then whisk that into the liquid in the pan.
- Cook sauce, whisking the whole time, until it is reduced by about 1/3, about 2-3 minutes.
- Pour sauce over chicken and serve immediately.
Notes
If you don’t have Szeged Chicken Rub, use your favorite all-purpose seasoning for poultry.
Recipe created by Kalyn.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 293Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 104mgSodium 615mgCarbohydrates 2gFiber 1gSugar 1gProtein 34g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.