Spiced Walnut-Crusted Chicken with Creamy Mustard Sauce

This recipe takes crispy chicken to a whole new level. Chicken cutlets are coated in a crunchy mixture of panko breadcrumbs, walnuts and warm spices, then baked until golden and juicy. Meanwhile, potato wedges roast to tender perfection and green beans steam until bright and crisp.

The finishing touch is a creamy mustard dipping sauce that balances the nutty, spiced crust. It’s a complete, satisfying dinner that’s easy enough for a weeknight but impressive enough for company.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 ounce Whole Grain MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into wedges. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20 minutes.
3. Meanwhile, in a small bowl, mix sour cream, mayonnaise and whole grain mustard. Season with salt and pepper. Set aside.
4. In a shallow dish, combine panko, finely chopped walnuts and smoky cinnamon paprika spice. Season with salt and pepper.
5. Season chicken cutlets with salt and pepper. Coat each cutlet in the panko-walnut mixture, pressing firmly to adhere.
6. After potatoes have roasted 20 minutes, push them to one side. Place coated chicken cutlets on the other side of the baking sheet. Bake for 12-15 minutes, until chicken is cooked through and golden.
7. While chicken bakes, steam green beans in a covered skillet with a splash of water until tender, about 5-7 minutes. Drain and season with salt.
8. Serve chicken and potato wedges with green beans and the creamy mustard sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thin cutlets or pound them to even thickness for even cooking.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure all other ingredients are certified gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.