Simple, traditional and so yummy.
1 Tablespoon Prepared Dijon Mustard
3-4 Boneless, Skinless Chicken Breasts
1 Cup Flour
1-2 Cups Panko Crumbs
Pound the chicken breasts until they are about 1/4 inch thick. Season both sides with salt and pepper.
In a small bowl whisk together egg and Dijon mustard. On a plate spread out the flour, and on another plate spread out the panko crumbs.
Line a large platter with parchment paper.
Dredge the chicken in the flour, then the egg mixture and then press into panko crumbs to evenly coat. Place prepared breasts on the tray lined with parchment paper until all the breasts are prepared. Seasoning everything once more with salt and pepper.
Heat a large skillet over medium-high heat. Add some vegetable oil and allow the oil to heat as well. Swirl about 1 tablespoon of butter into the pan until melted.
Fry two breasts at a time in the prepared skillet for about 5-7 minutes a side, until golden brown and cooked through. Transfer cooked chicken to a platter and keep warm in the oven until all the breasts are cooked.
Serve hot, with parsley as a garnish and a fresh lemon wedge.
Also makes a great alternative to a chicken burger for a sandwich for lunch the next day.
What was cooking one year ago?
Chicken Pomodoro Casserole