Saltine Sesame Chicken Cutlets with Honey Mustard Greens

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the crackers. In the bowl of a food processor, pulse saltines until they are finely ground. You can alternatively add them to a sealed, zip-top bag and use a rolling pin to crush them.

Step 2

Set up your breading stations. Add ground saltines and ½ cup toasted sesame seeds to a shallow bowl. In a separate shallow bowl, add flour. In a third shallow bowl, whisk the egg and 1 tablespoon mustard.

Step 3

Bread the chicken. Season the chicken generously on all sides with salt. Dredge the chicken through the flour, tapping off any excess, then the egg mixture, and finally the saltine-sesame mixture, pressing to adhere to the chicken. Let sit in the fridge for 10 minutes.

Step 4

Meanwhile, make the dressing. In a small bowl, whisk 2 tablespoons oil, remaining 2 tablespoons mustard, 1 tablespoon honey, lemon zest, and lemon juice. Season to taste with salt and pepper.

Step 5

Cook the chicken. Heat a large (preferably cast iron) skillet over medium high heat and a ¼ inch of neutral oil. Take a pinch of the leftover saltine mixture and add it to the skillet–if the oil bubbles immediately, it’s hot and ready to go. Add the breaded chicken to the pan (you will likely need to work in batches) and cook until golden brown and fully cooked through, about 4 minutes per side. Transfer to a paper-towel lined sheet tray.

Step 6

Finish it off. Toss the greens in the honey mustard and season to taste with salt and more lemon, if necessary. Arrange the chicken on a platter and top with a heaping mound of the honey mustard greens and a generous sprinkle of sesame seeds. Serve immediately with lemon slices.