These delicious Chicken Cutlets with Mustard Sauce are a super quick-and-easy low-carb chicken dinner that the family will love! 

PIN Chicken Cutlets with Mustard Sauce to try them later!

This new recipe for Chicken Cutlets with Mustard Sauce is actually an update for a very old recipe that I made years ago with turkey cutlets. But through the years I started having a hard time finding turkey for this recipe, and when I made the recipe I switched it out for chicken.

And I absolutely loved the recipe with chicken cutlets, so I decided I had to update the recipe on the site with that version. Of course you can still make this with turkey cutlets too if you find those at your store.

I used just a small amount of seasoned almond flour for coating the chicken pieces to make this a low-carb dish, and the almond flour worked well and added flavor. And I just used mayo to thicken the sauce, although you could stir in a little cornstarch if you’re not being quite so strict on carbs. If you like quick-and-easy chicken dinners, you’re going to love this recipe!

What ingredients do you need for this recipe?

• chicken cutlet slices
• Almond Flour (affiliate link)
• Poultry Seasoning (affiliate link)
• Szeged Chicken Rub (affiliate link) or any seasoning you like on chicken
• salt to taste (I only used a tiny bit of salt)
• fresh ground pepper to taste
• butter
• chicken broth
• Dijon Mustard (affiliate link) or other mustard of your choice
• mayo

What are chicken cutlets?

If you’re not familiar with chicken cutlets, they are really just boneless, skinless chicken breasts that are sliced in half lengthwise to make two thinner pieces of chicken. In Utah I can find them pre-sliced and labeled as cutlets at my local Smiths Marketplace, and I’m guessing most larger supermarkets will have them. But if you don’t find cutlets in the meat department, they really are easy to slice yourself.

Can you use other types of mustard for this recipe?

I know some people aren’t Dijon mustard fans or don’t have it on hand, but you can use any type of mustard you prefer for this recipe.

Want more easy one-pan chicken recipes?

If you’re a fan of easy chicken recipes that only need one pan, check out Greek Skillet Chicken, Sheet Pan Chicken Fajitas, Paprika Chicken, Chicken with Peanut Sauce, or Roasted Lemon Chicken and Green Beans Sheet Pan Meal.

How to Make Chicken Cutlets with Mustard Sauce:

(Scroll down for complete printable recipe with nutritional information.)

1. I bought chicken cutlets, but if you can’t find them, just use thinly sliced chicken breasts that are cut lengthwise to make two thin pieces.
2. Mix the almond flour, poultry seasoning, Szeged Chicken Rub or other chicken seasoning, salt, and pepper in a dish that will easily hold the cutlets. 
3. Then dip each cutlet in almond flour mixture and on both sides. I made a very thin coating on the cutlets.
4. Melt the butter over medium heat in a heavy frying pan big enough to hold the chicken. 
5. Add the chicken cutlets to the pan. Watch carefully cook until they’re barely starting to look done on the edges, about 2-3 minutes.
6. Then turn and cook an additional 2-3 minutes, or until they feel firm (but no hard) when you press on the meat with your finger. 
7. I used an Instant Read Meat Thermometer (affiliate link) to be sure the chicken had reached the safe cooking temperature of 165F/75C.
8. Remove chicken to a plate and cover with foil to keep it warm.
9. Add chicken stock to the pan and cook about 2 minutes, scraping off the browned bits with a turner.
10. Whisk together the mayo and Dijon mustard, then add it to the pan.
11. Lower the heat and whisk to get the sauce ingredients all combined. (If you’re not that experienced making pan sauces, using a whisk is crucial.)
12. Cook sauce, whisking the whole time until the mixture is reduced by 1/3, about 2-3 minutes more. 
13. Serve sauce over chicken pieces and enjoy!

Make it a Low-Carb Meal:

These tasty chicken cutlets would make a great low-carb meal served with Spinach Salad with Bacon and Feta, Roasted Turnips, Stir-Fried Spinach with Garlic and Parmesan, Cucumber Salad with Parsley and Feta, or Parmesan Encrusted Zucchini.

Want more Low-Carb Chicken Dinners?

You can check out Keto Chicken Breast Recipes or Keto Grilled Chicken Recipes for more low-carb dinner ideas with chicken!

Try This Next Tomato Avocado Salad with Edamame

Ingredients

• 4 chicken cutlet slices
• 1/4 cup almond flour
• 1 tsp. poultry seasoning
• 1/2 tsp. Szeged Chicken Rub (see notes)
• 1/4 tsp. salt (or to taste, but I only used a tiny bit of salt)
• fresh ground pepper to taste
• 2 T butter
• 3/4 cup chicken broth
• 1 T Dijon mustard
• 2 T mayo

Instructions

1. Combine almond flour, poultry seasoning, chicken rub, salt, and pepper in flat dish.
2. Dredge all chicken cutlet pieces in almond flour mixture and set aside.
3. Heat heavy frying pan big enough to hold all the pieces in one layer, add butter, and melt over medium heat.
4. Add chicken cutlets and watch until they barely start to brown on the edges, about 2-3 minutes, then turn and cook for about 2-3 minutes longer on the other side.
5. The chicken is done when it feels firm (but not hard) to the touch. If you have an Instant Read Meat Thermometer, cook chicken to 165F/75C.
6. Remove chicken to a plate and cover with foil to keep warm.
7. Deglaze the pan with chicken stock, stirring well to get browned bits from the bottom of the pan.
8. Whisk together Dijon and mayo, then whisk that into the liquid in the pan.
9. Cook sauce, whisking the whole time, until it is reduced by about 1/3, about 2-3 minutes.
10. Pour sauce over chicken and serve immediately.

Notes

If you don’t have Szeged Chicken Rub (affiliate link) just use your favorite all purpose seasoning that tastes good on poultry.

Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 293Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 615mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Cutlets with Mustard Sauce would be suitable for low-carb or Keto diet plans, and also for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use the Chicken Recipes or Quick and Easy Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first made with turkey cutlets in the very early days of my blog. Through the years I couldn’t always find the turkey and enjoyed the recipe with chicken, so in 2022 I updated the recipe with greatly improved photos to show it with chicken cutlets.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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