4 Servings 20 min Cook
10 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Cup Wheat Flour
2 Large Egg
1 Tbsp Dijon Mustard
2 Cup Bread Crumbs
2 Tbsp Canola Oil
2 Tbsp Butter
1 Cup Parsley
1 Fruit without seeds Lemons
Line a baking sheet with waxed paper.
Season chicken breasts with salt and pepper.
Place flour on a plate.
Beat eggs and Dijon mustard to blend in a shallow baking dish.
Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process.
Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken.
Transfer chicken to prepared baking sheet.
Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts).
Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes (or until cooked through and no longer pink).
Transfer chicken breasts to a paper towel-lined plate and season with salt.
Add remaining 1 tbsp oil and 1 tbsp butter to skillet and repeat with remaining chicken breasts.
Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.