Elk roast prepared in a slow cooker all day long. The wild wildlife that my husband brings home is always in need of good ways to be removed from the freezer. This can be used on top of rice, mashed potatoes, or egg noodles.
| Prep Time: | 20 mins |
| Cook Time: | 6 mins |
| Total Time: | 26 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 large eggs
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 ½ tablespoons soy sauce
- 1 tablespoon crushed garlic
- 3 cups bread crumbs, or as needed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- vegetable oil for frying
- 12 boneless chicken breast halves, pounded very thin
- 1 lemon, cut into wedges
Instructions
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
- For a doubly thick crust on the chicken, dip it in the bread crumbs two times.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 727 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very tasty recipe. I made it exactly per the recipe, and it was great. I also tried baking the chicken instead of frying. It was still good but not as good as the fried version.
I quite enjoyed this. Both making and eating. Took a little longer than stated but frying things always seems to for me. Served it with fried peppers, biscuits, and gravy.
Very easy to make and once you tried it you will love it and keep it .
Just add a plain flour dredge before the egg, only to help the breading stick better. Otherwise , yum!
Delicious. I loved the honey mustard flavor of these cutlets. Nice change from Italian seasonings (not that there’s anything wrong with that…).
Its yummy!!!!!!!
Skip Dijon if done again. 4 year old repeatedly called “delicious.”
I used way less oil than it calls for and then topped it with arugula, sauerkraut and a fried egg. Served with red cabbage and spaetzles
Solid recipe! I honestly didn’t taste much of the dijon or honey though… It felt like a lot of prep work for not a whole lot of payoff. I’ll probably try it again with more dijon and see how it tastes!
This is terrible. No one in my family would eat it. I’ll stick to my original recipe.
Outstanding meal! I used brown spicy mustard and 1.5 tblsp each of regular honey and hot honey for just a bit of a kick. Also double dipped in bread crumbs to which I added Italian seasoning.
It was great! Family loves it, The flavor was really good too! I used panko breadcrumbs and seasoned them just a little but other than that followed recipe exactly. Will be making again
I made this twice, following the recipe exactly. This is incredibly good! I turn the chicken over several times in the bread crumbs to get them good and coated. Excellent! I’m going to make this over and over again.
Came out really good. Definitely a keeper.
Tasty, we’ll use this recipe again!
This was so yummy. I whipped up the wet dredge and soaked the chicken in it for an hour before frying. The flavor was fantastic. I had 8 thin breasts so I only needed 2 C of bread crumbs.
Everyone loved this! I made the recipe exactly as written but I think next time I will use slightly less of the honey, it was just a little too sweet for my taste although the family thought it was perfect. Will definitely keep making this dish regularly.
MMMMMMMM Soooooo yummy!
This hands down, is the best chicken dinner I have made for my kids. I also made egg noodles with a butter dijon light sauce to go with them. The flavors are amazing and my kids actually said this will replace the chicken cutlets we usually make! LOVE!!!!
Made this tonight, stuck to the recipe more or less, Turned out great….made it with mashed potatoes, corn, with some pepper corn gravy. Would definitely make it again.
My schnitzel-loving family gave it thumbs down, twice. I thought I would try it a second time since it got such raves. The flavoring in the egg mixture is nauseating, unnecessary and unschnitzelly. The cooking temperature is too hot and/or too long. It came out too dark, too crispy and dry. We had to cut it with steak knives. Finally, no way is it quick and easy. I used an electric skillet. Breading and frying in oil is a huge mess no matter how you slice it.