Air Fryer Honey Mustard Chicken Cutlets

Chicken cutlets in Honey Mustard crumb coating.

5 from 1 vote

Crunchy, spicy and moist chicken cutlets. Honey mustard in the breading and crushed honey mustard pretzels help create layers of flavour.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings: cutlets

Calories: 580kcal

Author: Carolyn Hetke

Equipment

air fryer Skillet instructions included.

Ingredients

2 large skinless, boneless chicken breasts
½ cup flour
½ teaspoon salt
½ teaspoon black pepper
2 cups Honey mustard pretzels chunks (enough to make 1 cup coarse crumbs) or substitute 1 cup panko crumbs
2 Tbsps Dijon mustard
1 tablespoon honey
½ Tbsp lemon juice
1 clove garlic minced
1 tablespoon fresh tarragon, chopped can increase to 2 Tbsps if desired
olive oil for spritzing
lemon wedges optional

Instructions

Cut each chicken breast in half horizontally so you have 4 cutlets ½ the thickness of the original breasts.
Place each cutlet between double plastic wrap sheets and pound lightly with a meat mallet until they are about ¼ to a ½" thick.
Mix flour, salt and pepper in one bowl. Whisk mustard, tarragon, lemon juice garlic and honey in a separate bowl.
Crush Honey Mustard Pretzel chunks so they make a coarse crumb similar to panko crumbs. You should have 2 cups of crumbs on a flat plate.
Dredge cutlets in flour dish, then spread each side with the mustard mixture. Dredge the cutlets in the crumbs. Cutlets should be evenly coated. Transfer each cutlet to a platter.
You can wrap and freeze the cutlets in a single layer at this point. You can also refrigerate for 30 minutes or more to help the breading adhere well but it is not mandatory.
When ready to cook, choose a setting that will give you 375°. Preheat the air fryer if necessary for your air fryer. (°See note below for pan frying.)
Spritz each cutlet with oil and position in single layer on your tray(s). Cook 8-10 minutes turning cutlets at mid point. If using more than one tray you may need to rotate the trays at mid point as well. Coating should be evenly browned and internal temperature should have reached 165°. Air fry in batches if necessary.
If cooking from frozen check internal temperature after 22 minutes following instructions above.
Serve with lemon wedges if desired.

Notes

Note 1: To pan fry heat 2 Tbsps of oil in a non-stick skillet over medium high heat. You may have to fry them in batches to maintain a single layer. Fry as many cutlets as fit in one layer comfortably about 4 minutes each side. Add more oil if necessary and fry remaining cutlets 4 minutes per side. Keep cutlets warm in an oven proof dish at 300 degrees while cooking remaining cutlets.

Wine Pairing

This salad deserves a robust white wine like a Soave, a Grüner Veltliner r a Sauvignon Blanc.

For red - look for something fruity like a Beaujolais or a Rhone GSM blend.

Nutrition