Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Italian Chicken Piccata with Creamy Mustard Sauce
A delightful Italian-inspired chicken dish featuring tender breaded chicken cutlets topped with a tangy mustard and yogurt cream sauce, finished with melted cheese and served with a fresh pickle and salsa relish. This fusion recipe combines classic Italian techniques with creative ingredient usage.
35 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour7/10
Umami6/10
Spicy2/10
🥄 Texture
Thin, pounded chicken breasts will be tender and slightly firm with a light browned exterior rather than a heavy crust. The creamy mustard-yogurt sauce and melted cheese provide a silky, coating mouthfeel while the chopped pickle-salsa relish adds a crunchy, juicy contrast.
👃 Aroma
A bright tang from mustard and yogurt dominates the aroma, layered with sweet tomato notes from the ketchup and the savory richness of melted cheese and cooked chicken. There is a fresh, vinegary pickle and salsa lift that keeps the overall scent lively and slightly sharp.
🍷 Pairs Well With
Crisp Sauvignon Blanc or a dry Pinot Grigio to cut the creaminess and complement the tang; alternatively a light pilsner or a citrusy IPA if you prefer beer.
🥗 Side Dishes
Lemon-herb roasted potatoes or risotto, a peppery arugula salad with a light vinaigrette, and/or steamed green beans or sautéed asparagus; crusty bread is also good for mopping up the sauce.
Ingredients(10 items)
- 11.5 pounds chicken breast (pounded thin)
- 22 eggs (beaten)
- 33 tablespoons mustard (Dijon)
- 41/2 cup milk
- 51/2 cup yogurt (plain)
- 64 slices sliced cheese
- 71/4 cup ketchup
- 81/2 cup pickles (chopped)
- 91/4 cup salsa
- 102 tablespoons milk (for egg wash)
Nutrition Information(per serving)
385
Calories
42g
Protein
12g
Carbs
16.5g
Fat
Instructions
- 1
Pound the chicken breasts to an even 1/4-inch thickness between two pieces of plastic wrap using a meat mallet.
- 2
In a shallow bowl, whisk together the 2 beaten eggs with 2 tablespoons of milk to create an egg wash.
- 3
In another shallow bowl, combine 3 tablespoons of mustard with 1/2 cup of milk and mix until smooth.
- 4
Dip each chicken breast into the egg wash, coating both sides evenly, then dip into the mustard-milk mixture.
- 5
Heat a large skillet over medium-high heat. Once hot, carefully place the coated chicken breasts in the pan and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
- 6
In the same skillet, reduce heat to medium. Add the yogurt and remaining mustard mixture, stirring constantly to create a smooth sauce. Heat for 2-3 minutes until warmed through, being careful not to boil.
- 7
Stir in the ketchup into the sauce and mix well for 1 minute.
- 8
Return the chicken breasts to the skillet and top each with one slice of cheese. Cover with a lid or foil and cook for 2 minutes until the cheese melts.
- 9
In a small bowl, combine the chopped pickles and salsa to create a fresh relish.
- 10
Transfer the chicken to serving plates, spoon the creamy sauce over top, and garnish with a generous spoonful of the pickle-salsa relish.
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