- 6 tablespoons Dijon mustard (or any spicy mustard you have on hand)
- 4 eggs
- 6 thin-pounded chicken breasts, seasoned lightly with salt
- 1 cup flour
- Olive oil to coat pan
- Bread crumb mixture (breadcrumbs, parmesan cheese, yellow cornmeal) (I use 1/3 cup of each.) (Cornmeal gives a crispy coat. Tastes fried but it’s not.)
Combine the mustard and eggs. Dip the chicken in the Flour. Shake loose flour off. Then dip the chicken into the mustard-and-egg mixture. Finally, dip the chicken into your coating of choice.
The chicken can be prepared to this stage and refrigerated one day in advance. Put in glass pan and cover tightly until you are ready to cook.
When ready to serve, sauté the breasts in butter and olive oil, two or three at a time maximum. Do not crowd your skillet. Sauté until brown and crispy (about 3 minutes per side). Transfer to paper towels to drain.
Makes 6 servings.
Source: Good Morning America as prepared by Chef Helene Henderson October 2019