Best 2 Honey Mustard Cutlets Recipes

Indulge in a symphony of flavors with our delectable honey mustard cutlets, where tender chicken cutlets are enveloped in a luscious honey mustard sauce, creating a perfect balance of sweet, tangy, and savory notes. This article presents a collection of irresistible honey mustard cutlet recipes, each offering a unique twist on this classic dish.

From the classic honey mustard cutlets, featuring a simple yet flavorful sauce, to the more adventurous honey mustard bacon cutlets, which add a smoky and crispy touch, these recipes cater to diverse palates. For those seeking a healthier option, we've included honey mustard chicken cutlets baked in the oven, ensuring a guilt-free indulgence.

For a delightful variation, try our honey mustard pork cutlets, where succulent pork cutlets are coated in a tangy honey mustard glaze. And for a vegetarian alternative, our honey mustard tofu cutlets offer a protein-packed and flavorful option.

All recipes are detailed with easy-to-follow instructions, ensuring a hassle-free cooking experience. Whether you're a seasoned cook or a novice in the kitchen, you'll find these honey mustard cutlet recipes accessible and enjoyable to make. Prepare to tantalize your taste buds and impress your family and friends with these delectable culinary creations.

Let's cook with our recipes!

HONEY MUSTARD CUTLETS

Honey Mustard Cutlets image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1/4 cup grainy Dijon mustard
1/4 cup honey
2 tablespoons cider or wine vinegar
1 cup bread crumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce

Steps:

Line a baking sheet with a wire rack.
Heat the oven to 275 degrees F.
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

HONEY & MUSTARD LAMB CUTLETS WITH BABY CHATS

Honey & Mustard Lamb Cutlets With Baby Chats image

Make and share this Honey & Mustard Lamb Cutlets With Baby Chats recipe from Food.com.

Provided by Latchy

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 chat baby potatoes, cut into quarters
8 garlic cloves, unpeeled but smashed a little
olive oil
1 tablespoon fresh rosemary needles
freshly ground salt
fresh ground pepper
6 tablespoons Dijon mustard
1 lemon, juice of
6 tablespoons honey, melted
12 lamb cutlets, well trimmed

Steps:

Preheat oven to 220d Celsius.
Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
Cook in oven for 15 mins, tossing regularly.
Mix together mustard, lemon and honey.
Then move the potatoes to one side and add chops.
Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
Serve with steamed beans or asparagus or perhaps a green salad.

Nutrition Facts : Calories 480.2, Fat 1.3, SaturatedFat 0.2, Sodium 285.1, Carbohydrate 110.9, Fiber 13.3, Sugar 32.7, Protein 10

Tips:

For a crispier coating, double-coat the cutlets in the breadcrumb mixture.
To make sure the cutlets are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
If you don't have a meat thermometer, you can also check that the cutlets are cooked through by cutting into one and checking that the juices run clear.
Serve the cutlets immediately with the honey mustard sauce.

Conclusion:

Honey mustard cutlets are a delicious and easy-to-make dish that is perfect for a weeknight meal. The cutlets are crispy on the outside and tender on the inside, and the honey mustard sauce is the perfect complement. This dish is sure to be a hit with your family and friends.