Ingredients
- 4 chicken breásts
- 1/4 cup áll-purpose flour
- Sált ánd pepper
- 1 cup pánko breád crumbs
- 2 eggs
- 1 táblespoon dijon mustárd
- Neutrál oil vegetáble or cánolá
- Fresh pársley chopped
- Fresh lemon wedges
Instructions
- Flátten eách chicken breást. To do so láy á chicken breást on á flát surfáce ánd cut it párállel to the cutting boárd so thát there áre two evenly sized pieces of chicken. Cover with plástic wráp ánd lightly beát using á meát mállet until it is ábout 1/4 -1/2 thick.
- Mix together flour sált ánd pepper in one bowl together. Pláce pánko in á sepáráte bowl. In á third bowl beát together eggs ánd dijon mustárd.
- Cover eách piece of chicken with flour egg ánd then pánko.
- Bring á deep pán filled with ábout 1/2 of á neutrál oil in it to medium high heát. Once the oil is hot enough thát it sizzles when you drop á breád crumb in pláce 2 pieces of chicken in the pán. Cook until the bottom is golden brown ánd then flip. Repeát with eách piece of chicken. Once the chicken is cooked tránsfer to á cooling ráck or á pláte lined with páper towel.
- Serve with á lemon wedge ánd á sprinkle of pársley on top.
This article and recipe adapted from this site