Mustard Ranch Chicken Cutlets Recipe | Hidden Valley™ Ranch
Our ranch chicken cutlets recipe is a zesty twist on a classic dish. Try this chicken breaded with Hidden Valley Ranch seasoning and a side of creamy potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hiddenvalley.com.
Cooking tools:
- Stockpot
- Mixing bowl
- Colander
- Skillet
- Saute pan
- Whisk
- Paper towel
- Plastic wrap
- Meat tenderizer
- Rolling pin
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Citrus press
Ingredients
- 1½ pounds new potatoes, cooked, drained and sliced ¼-inch thick
- kosher salt
- freshly ground black pepper
- 2 tablespoons canola oil
- ¼ cup mayonnaise
- ½ tablespoon Dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, finely chopped to a paste with a pinch of kosher salt
- pinch of ground cayenne
- 2 teaspoons Hidden Valley™ Original Ranch™ Seasoning, Dressing & Dip Mix Shaker
- 2 tablespoons well-shaken buttermilk
- 3 tablespoons chives, chopped
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups panko breadcrumbs
- ½ cup canola oil
- 2 tablespoons chives, chopped
- 2 lemons, cut in half, for serving
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