Chicken Cutlets with Mustard-Cream Sauce

Instead of breadcrumbs, this classic chicken cutlet dish is made with low-carb baking mix. For a simpler dish, omit the sauce and serve with lemon wedges.

Chef Ian Clark

  • Thumbnail for Chicken Cutlets with Mustard-Cream Sauce
    • Phases234
    • 4
    • 5 Minutes
    • 20 Minutes
    • 25 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 4g
    • 6g
    • 2g
    • 58g
    • 44g
    • 650


  • ½ cup Atkins Cuisineā„¢ All Purpose Baking Mix
  • ¾ teaspoon ground black pepper, divided
  • ⅜ teaspoon salt, divided
  • 1 large egg
  • 2 tablespoons plus half-cup heavy cream
  • 8 (4-ounce) chicken cutlets
  • 6 tablespoons virgin olive oil
  • 1 scallion, chopped
  • 1 ½ tablespoon coarse-grain mustard


  1. Combine baking mix, ½ teaspoon pepper and ¼ teaspoon salt in a shallow dish. Beat egg and 2 tablespoons cream in another shallow dish. Dip cutlets in egg wash, and then in bake mix to coat. Set on waxed paper.

  2. Heat 3 tablespoons of oil in a very large skillet over medium-high heat. Add 4 cutlets and sear until golden and cooked through, about 3 minutes per side. Transfer to a platter; cover loosely to keep warm. Repeat with remaining 3 tablespoons oil and cutlets, and then transfer to covered platter.

  3. Wipe out skillet. Pour in ½ cup heavy cream and bring to boil over high heat. Stir in scallion and cook until cream thickens slightly, about 4 minutes. Remove from heat and stir in mustard and remaining pepper and salt. Spoon over cutlets and serve.