|A variation of the ingredients you should use.|
I don't really know what this recipe title means so I summarized it as the very technical term of "Chicken Somethin' Somethin'". Normally I don't like mustard but in such small quantities, this recipe seemed like an exception. Plus, it's not like I'm ruining a perfectly good burger or hot dog by adding fluorescent goo, I'm adding classy spice and taste (note: I didn't realize I was adding spice at the time).
A few things that were done differently.
- I had every intention of buying two chicken breasts and slicing them into cutlets. Until I got to the store and found cutlets already assembled. That seemed like a viable short cut.
- I did not tenderize the cutlets with a hammer. That's just overkill for me. I'm sure it would have made the spices really seep into the chicken but I also didn't leave these wrapped up overnight so it probs wouldn't have mattered anyways.
- Since I moved, my brain has been confused about what spices and ingredients I actually own versus formerly owned but discarded in the mad dash of moving. This includes smooth Dijon mustard. I bought some for a salad dressing previously, assumed I had kept it since it was relatively new but alas, I did not. So only course Dijon for us!
|Prepared for the assembly line|
|Mmm frying chicken. A healthy improvement over take out...sssshhh...|
|Bag o' Salad|
|The final product|