Chicken breast 4-5 oz 2 pieces
Refined flour. 1 Cup
salt, freshly ground pepper. 1 pinch
Vegetable oil 2-3 tsp for shallow frying
large egg. 1 no beaten to blend
whole grain mustard. 2 tsp
panko (Japanese breadcrumbs). 1 cup
chopped fresh flat-leaf parsley. 1 tbsp
Season chicken breasts with salt and pepper.
*Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick)
*heat over medium-high heat (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).
*Meanwhile, place flour in a shallow bowl.
*Whisk eggs and mustard in another shallow bowl.
*Place panko in a third shallow bowl.
*Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere.
*Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side.
*Transfer chicken to a wire rack set inside a baking sheet and season with salt.
*Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with your choice of sides.