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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

  1. 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.
  2. 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.
  3. Cover eách piece of chicken with flour egg ánd then pánko.
  4. 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.
  5. Serve with á lemon wedge ánd á sprinkle of pársley on top.

This article and recipe adapted from this site

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