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Whole Wheat-Crusted Chicken Breast Cutlets

Whole Wheat-Crusted Chicken Breast Cutlets

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This wholemeal crusted chicken breast offers a nutritious twist on a classic crumbed fillet. By using a clever blend of Dijon mustard and mayonnaise as a binder, the chicken stays remarkably succulent while the whole-wheat topping provides a satisfying, nutty crunch. It is an excellent choice for a quick midweek meal that feels indulgent without the need for deep-frying, keeping the fat content low and the protein high.

Serving this high-protein dish is simple and versatile. For a family-friendly dinner, slice the golden cutlets into strips for a healthy homemade take on chicken goujons, or serve the breasts whole alongside steamed greens and roasted sweet potato. The savoury mustard base adds a sophisticated depth of flavour that pairs perfectly with a crisp garden salad or a dollop of soured cream chive dip.

Ingredients for Whole Wheat-Crusted Chicken Breast Cutlets

Olive oil for brushing
4 (170g) boneless, skinless chicken-breast halves (if they weigh more than 170g , halve and reduce cooking time by 5 minutes)
Salt and freshly ground black pepper to taste
2 tablespoons French's or Dijon mustard
2 matskedar majonnäs
350ml store-bought or homemade whole-wheat bread crumbs

How to make Whole Wheat-Crusted Chicken Breast Cutlets

Preheat oven to 177°C. Line a baking sheet with aluminum foil and brush the foil lightly with the olive oil. Pat the chicken breasts dry with a paper towel and season them generously with the salt and pepper.
In a small bowl, blend together the mustard and mayonnaise. Coat the top of each chicken breast evenly with about 1 tablespoon of the mixture.
Spread the bread crumbs on a shallow plate. Roll the chicken breasts in them gently, pressing down firmly to coat them evenly.
Transfer the chicken to the foil-lined baking sheet and bake until cooked through, 12 to 14 minutes. Adjust oven temperature to grill and cook until the crust is golden brown and crisp, 1 to 2 minutes more. For a healthy alternative to chicken fingers, serve the cutlets sliced into 2-by 4-inch pieces.

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