Ingredients:

  • 2 boneless skinless chicken breasts, pounded to a 1/4 inch thickness (cover with parchment and use a mallet a rolling pin or a heavy pan to pound)
  • Salt and pepper, to taste
  • 1 egg
  • 1 teaspoon dijon mustard
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • 1 cup neutral oil for frying (vegetable oil)
  • Lemon and parsley, for serving

Preparation:

  1. Season chicken with salt and pepper on both sides.
  2. In a bowl, whisk the egg and the mustard.
  3. Sprinkle the flour on a large plate and season with salt and pepper.
  4. Sprinkle the panko on a separate plate and season with salt and pepper.
  5. Bread the chicken, start by coating the chicken in the flour on all sides, shake off any excess.
  6. Dip the chicken in the egg mixture and coat on all sides.
  7. Finally coat the chicken in the panko, make sure it is coated all over! The panko should stick to the egg.
  8. In a large heavy bottomed pan or cast iron skillet over medium high heat, add the oil.
  9. Test if the oil is ready for the chicken by adding a crumb of the panko to the pan. It should sizzle when ready.
  10. Add the chicken to the pan one breast at a time. Don’t crowd the pan!
  11. Fry on one side for a few minutes or until golden brown, (about 4 minutes)
  12. Flip the chicken and fry again for a few more minutes until cooked through and golden on both sides. The chicken is thin so it will cook through fast!
  13. Repeat with remaining chicken.
  14. Set chicken on a paper towel to drain excess oil.
  15. Serve with fresh lemon and fresh parsley!
  16. Enjoy!