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Whole-grain Dijon gives pan-fried chicken cutlets bright, pleasantly sharp flavor

6 Comments
By CHRISTOPHER KIMBALL

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6 Comments
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I would love this. Younger, I cooked all the time. These days, grilled cheese sandwiches are hard for me to make. This sounds a lot like my mother's "chicken fried chicken breasts" as she called it. She never revealed the secret ingredient. Hey, maybe it was Dijon mustard! My mother is dead. Can someone come over and make this for me? I'm dying to try it. Vive la France!

1 ( +3 / -2 )

Whole-grain Dijon mustard is the best we only use it on pork and beef, not chicken. Use it in olive oil salad dressing. Use it in okonomiyaki last night. Maille Wholegrain Mustard is always filled to the top of the jar.

2 ( +6 / -4 )

Sounds alright but he’s serving only with cucumber, I’d like mine with chips and a nice side salad.

-6 ( +0 / -6 )

The author might want to tell the readers where in Japan they can find "fresh dill" to chop.

3 ( +3 / -0 )

Ossan

The author might want to tell the readers where in Japan they can find "fresh dill" to chop.

Asian and Indian shops. Hahal shops. Also Amazon.

https://www.amazon.co.jp/-/en/Fresh-Dill/b?ie=UTF8&node=4849934051

1 ( +3 / -2 )

The author might want to tell the readers where in Japan they can find "fresh dill" to chop.

I find it in a pot outside my back door.

1 ( +1 / -0 )

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