Pan-fried chicken cutlets make for a quick weeknight meal, but they can sometimes lack flavor. Enhancing each part of the dish with layers of taste ensures a delicious outcome.

This recipe from our cookbook “ ” features whole-grain Dijon mustard mixed into the egg mixture that coats the cutlets, offering a zesty, pleasantly sharp foundation for the breadcrumb crust to adhere to.

The cutlets are seasoned before being dipped in a mixture of flour and cornstarch for added crunch, then in the egg mixture and finally coated with panko breadcrumbs. If using regular Dijon mustard, add a bit more water to the eggs while beating to achieve a consistency that evenly coats the cutlets.

The cutlets are fried in hot oil until they're golden brown, and then served with a zesty cucumber salad. The salad—a simple combination of cucumber, lemon juice, and dill—provides a fresh and crunchy contrast to the rich cutlets.

Be sure not to skip the step of pounding the cutlets to an even thickness. This ensures they cook through thoroughly and quickly.

 Prep time to completion: 30 minutes

Serves: 4

1 English cucumber, sliced in half lengthwise and thinly

2 tablespoons lemon juice

1 tablespoon finely chopped fresh dill

Kosher salt and ground black pepper to taste

⅓ cup all-purpose flour

2 tablespoons cornstarch

2 large eggs

2 tablespoons whole-grain Dijon mustard

1¾ cups panko breadcrumbs

Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness

10 tablespoons grapeseed or other neutral oil, divided

In a small bowl, combine the cucumber, lemon juice, dill, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside. Place a wire rack on each of 2 rimmed baking sheets. In a pie dish or a wide, shallow bowl, mix the flour and cornstarch. In another similar dish, beat the eggs, mustard, and 1 tablespoon water with a fork until well blended. In a third dish, combine the panko with ¼ teaspoon each of salt and pepper.

Season both sides of each cutlet with salt and pepper. One at a time, coat the cutlets in the flour mixture, turning to cover and shaking off any excess. Dip both sides in the egg mixture, and then coat in the panko, pressing so the crumbs stick. Place the cutlets on one of the prepared racks.

In a 12-inch skillet over medium-high heat, heat 6 tablespoons of oil until it shimmers. Add 2 cutlets and cook without moving until golden brown, about 1 to 2 minutes. Flip and cook until the second side is also golden brown, which takes about 1 minute. Remove the skillet from the heat. Transfer the cutlets to the second prepared rack. Repeat with the remaining 4 tablespoons oil and cutlets, adjusting the heat if necessary to prevent the cutlets from browning too quickly. Serve with the cucumber salad.