Ingredients
Scale
- 4 chicken cutlets (or 2 chicken breasts cut in half lengthways to make 4 cutlets)
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- 2 large eggs
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges, to serve
- Chopped fresh parsley or dill, to serve (optional)
Instructions
- Put the flour in a shallow dish.
- Whisk the eggs and mustard together in a second dish.
- Combine the breadcrumbs, garlic, salt, and black pepper in a third dish.
- Pat the chicken cutlets dry on paper towels.
- Heat ½ inch of oil in a skillet.
- Dredge the chicken cutlets in flour and then in the egg mixture, and finally in the breadcrumbs.
- Cook the chicken in batches in the oil until golden brown, then flip over and cook until cooked through and golden brown on both sides.
- Drain off any excess grease and then serve with lemon wedges and some fresh herbs if liked.
- Cook Time: 20 minutes