Oven-Fried Chicken with Deviled Egg Sauce

Baked crisp and topped with an herbaceous egg sauce, this chicken is the perfect balance of hearty and refreshing.

Oven-Fried Chicken with Deviled Egg Sauce
Yields: 4 servings
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons mayonnaise
  • 2½ tablespoons olive oil, divided
  • 1 tablespoon water
  • 1⅓ cups panko (Japanese bread crumbs)
  • 1 teaspoon dried Italian seasoning
  • ¾ teaspoon kosher salt
  • 4 organic chicken cutlets
  • Deviled Egg Sauce (recipe follows)
  • Garnish: chopped fresh tarragon
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil. Top with a wire rack; spray rack with cooking spray.
  2. In a small bowl, whisk together mustard, mayonnaise, 1 tablespoon oil, and 1 tablespoon water. In a shallow dish, combine bread crumbs, Italian seasoning, salt, and remaining 1½ tablespoons oil.
  3. Using the flat side of a meat mallet or a rolling pin, pound chicken to ¼-inch thickness. Brush both sides of chicken with mustard mixture; dredge chicken in bread crumbs mixture, pressing gently to adhere. Place chicken on prepared rack.
  4. Bake for 10 minutes. Turn chicken, and bake until golden brown, about 10 minutes more. Serve topped with Deviled Egg Sauce. Garnish with tarragon, if desired.

Deviled Egg Sauce
Yields: 4 servings
  • 4 large eggs, hard-cooked, peeled, and halved lengthwise
  • 8 tablespoons extra-virgin olive oil, divided
  • 2 tablespoon whole-grain Dijon mustard
  • 2 teaspoons caper brine (from jar)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 1½ teaspoons chopped fresh tarragon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons capers
  1. Separate cooked egg whites and yolks. Finely chop egg whites; set aside.
  2. In a medium bowl, mash egg yolks with a fork. Add 2 tablespoons oil, mustard, caper brine, and lemon juice, stirring until smooth. Whisk in shallot, tarragon, salt, and pepper. Gradually add remaining 6 tablespoons oil, whisking constantly until combined. Gently stir in capers and chopped egg whites. Use immediately.



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