Equipment
* optional
Ingredients
Chicken
- 600 g chicken breast, boneless and skinless
- 6 g salt
- 2 g black pepper, freshly ground
- 30 g dijon mustard
Herb Breadcrumbs
- 100 g firm white bread, torn into rough pieces
- 10 g fresh parsley, leaves only
- 2 g fresh thyme, leaves only
- 2 garlic, peeled
- 45 ml extra virgin olive oil
- 2 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 440 kcal
- Protein
- 34 g
- Carbohydrates
- 15 g
- Fat
- 26 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1092 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 96 mg
- Potassium
- 403 mg
- Calcium
- 66 mg
- Iron
- 2.5 mg
- Magnesium
- 47 mg
- Phosphorus
- 292 mg
- Zinc
- 1.4 mg
- Vitamin A
- 48 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.23 mg
- Niacin
- 15.9 mg
- Folate
- 36 mcg
- Water
- 115 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
In a food processor, combine the torn firm white bread, fresh parsley, fresh thyme, garlic cloves, extra virgin olive oil, and 2g of salt. Pulse until the mixture forms coarse, uniformly green crumbs that hold together slightly when squeezed.
Season the chicken breasts evenly on both sides with the remaining 6g of salt and the black pepper. Wash your hands immediately after handling raw poultry.
Using a pastry brush or the back of a spoon, coat the top of each seasoned chicken breast with an even layer of Dijon mustard.
Divide the herb breadcrumb mixture evenly among the chicken breasts. Press the crumbs firmly into the mustard layer so they adhere well, creating a thick crust.
Transfer the coated chicken to the prepared baking sheet. Bake at 200°C/400°F for 20 to 25 minutes. The chicken is done when the thickest part reaches an internal temperature of 74°C/165°F and the breadcrumbs are deeply golden and crispy.
Remove the chicken from the oven and let it rest undisturbed on the baking sheet for 5 minutes before serving or slicing.
Chef's Notes
- Using fresh, firm white bread rather than dried, store-bought breadcrumbs yields a much superior, craggy texture that mimics the crunch of deep-frying without the mess.
- Dijon mustard acts as an excellent, flavorful binder for the breadcrumbs, eliminating the need for a traditional, messy flour-and-egg breading station.
- Always rest the chicken for at least 5 minutes before slicing. This allows the muscle fibers to relax and retain their juices, ensuring a tender bite.
- For an extra layer of umami, you can add 20g of finely grated Parmesan cheese to the food processor when blending your herb breadcrumbs.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose some crispness overnight.
Freezer: 1 month — Freeze fully cooked chicken. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 190°C/375°F oven or air fryer for 8-10 minutes until warmed through and the crust is re-crisped.
Troubleshooting
Breadcrumbs are burning before the chicken is fully cooked.
Cause: Oven runs hot or the chicken breasts are extremely thick, requiring a longer cooking time.
Fix: Loosely tent a piece of aluminum foil over the chicken breasts to protect the crust while the meat finishes cooking.
Prevention: Pound chicken breasts to an even thickness before starting. Monitor the crust around the 15-minute mark.
Breadcrumbs fall off when slicing or serving.
Cause: Crumbs were not pressed firmly enough into the mustard, or the breadcrumbs were too dry.
Fix: Cannot be easily fixed once cooked, but the loose crumbs are still delicious when scooped over the chicken.
Prevention: Firmly pack the crumbs into the mustard layer. Ensure the olive oil is well distributed in the food processor to help the crumbs clump.
Cultural Context
Breaded and baked chicken cutlets are a staple of mid-century American home cooking. They offer a lighter, weeknight-friendly alternative to traditional Southern fried chicken or heavy European schnitzels. Infusing fresh breadcrumbs with bright herbs and quality olive oil elevates this simple comfort dish into something worthy of a dinner party.
