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Pine Nut Crusted Chicken Cutlets

Pairs with Hahn Chardonnay or Hahn Pinot Noir

Serves 4-6


  • 2 pounds chicken cutlets
  • 1/2 cup pine nuts, toasted
  • 1/3 cup panko breadcrumbs
  • 1/2 cup parmesan cheese – grated
  • Salt and pepper
  • 2 eggs
  • 1/2 cup flour
  • Grapeseed oil


  • Honey Dijon Dip
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Pinch of cayenne pepper
  • Salt and pepper


To make the dip, combine in a bowl and whisk together.

If using chicken breast, cut into 4-5 pieces. Pound cutlets between 2 pieces of parchment to 1/4-inch thickness. Salt and pepper both sides of cutlets and place on a plate.

Toast pine nuts and cool. In a food processor, pulse together the pine nuts, panko and parmesan with a sprinkle of salt and pepper until coarse meal.

Transfer to a large shallow dish. In another shallow dish, beat eggs together. In a third dish, place the flour and add salt and pepper.

Prepare a parchment lined baking sheet.

Begin dipping each cutlet, first in the flour shaking off any excess, next in egg, and lastly in the panko mixture, pressing to coat well on both sides. Set on parchment paper and repeat with all cutlets.

In a large heavy skillet, heat olive oil over medium-high heat. When hot, add 3-4 cutlets and cook until golden brown on each side, place on a paper towel lined platter and keep warm in the oven. Repeat with remaining cutlets. Serve immediately with honey mustard dip.



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