Mustard Fried Chicken Breasts
Total time: 30 minutes
I don't remember where the original recipe came from but I've been making these for years. The crust is light, yet crisp and the chicken tender; the mustard adding just a hint of flavor. I use the Parmesan in a can for this rather than freshly grated - it's drier and works better for the coating..
- 2 chicken breasts, boneless, skinless
- 1 egg
- 2 tbs Dijon-style mustard
- 1/4 cup dry bread crumbs
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/4 cup Parmesan cheese
- 2 tbs olive oil
- In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork.
- Add the mustard and beat until well combined.
- In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder.
- Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat.
- With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture.
- Place in pan and sauté 8 - 10 minutes.
- Add remaining 1 tbs oil to skillet and turn breasts.
- Sauté on other side for another 6 - 8 minutes, or until done. They should be nicely browned. Remove and serve.