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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 2 tablespoons olive oil, divided
- Lemon wedges
Method
- Cut each chicken breast half in half horizontally through thickest portion of each breast half. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/8-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
- . Place flour in a shallow baking dish. Combine mustard and egg in another shallow baking dish. Combine panko, parsley, and garlic in a third shallow baking dish. Dredge pounded chicken in flour; dip in mustard mixture, and dredge in panko mixture, pressing firmly to coat.
- . Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 chicken pieces. Cook 3 minutes on each side or until done. Remove chicken, and keep warm. Repeat with remaining 1 tablespoon oil and chicken. Serve with lemon wedges.
