Breaded Chicken Cutlets with Pea Salad

Directions

1. 1
   In a shallow dish, stir together the mustard, tarragon, 1 tablespoon olive oil and 1/4 teaspoon salt.
2. 2
   Place the panko in a separate shallow dish.
3. 3
   Dip the chicken cutlets in the mustard sauce to coat well and let excess drip off. Then press the chicken cutlets in the panko breadcrumbs to thoroughly coat.
4. 4
   In a large saut pan, heat 2 tablespoons olive oil. Cook the cutlets until browned and cooked through, Turning once, about 6-8 minutes total (3-4 minutes per side).
5. 5
   Add more oil if necessary to cook all cutlets. Wipe out the saut pan and reuse for the salad.
6. 6
   In the wiped out saute pan, heat the remaining 1 tablespoon oil.
7. 7
   Saute the pea tendrils for 1 minute, add the sugar snap peas and saute for 1 more minute.
8. 8
   Sprinkle with the remaining 1/4 teaspoon salt, drizzle with lemon juice and toss to combine.
9. 9
   Serve the breaded chicken cutlets on top of the warm pea tendril salad.