Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves - (to 6) - excess fat removed, Meat pounded to an even thickness

  2. 1 tablespoon 15ml Dijon mustard

  3. 2 teaspoons 10ml Minced garlic

  4. 1/3 cup 20g / 0.7oz All-purpose flour - (to 1/2)

  5. 1 teaspoon 5ml Kosher salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 2 teaspoons 10ml Eggs (large)

  8. 1 cup 146g / 5.1oz Bread crumbs

  9. 2 tablespoons 30ml Olive oil Lemon wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the chicken, mustard, and garlic in a large mixing bowl; cover and refrigerate for 30 minutes. Remove the chicken from the bowl and pat dry with paper towels. (This is a very important step, or the coating will not stick to the chicken.) Place the flour, salt, and pepper on a large plate. Place the eggs in a shallow bowl and the bread crumbs on another large plate. Dredge the chicken in the flour mixture, then in the eggs, and then in the bread crumbs. Place a large nonstick skillet over medium-high heat and, when it is hot, add the oil. Add the chicken breasts and cook until crispy and golden-brown, about 5 minutes per side. Serve immediately with lots of lemon wedges. This recipe yields 4 servings.


Send feedback