Crispy Chicken with Two Mustards

Crispy Chicken with Two Mustards

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Crispy Chicken with Two Mustards
Serves 4
By author margaret @ The Right Recipe

Ingredients

  • 3 tablespoons Dijon mustard
  • 3 tablespoons whole grain mustard
  • 2 Large egg yolks
  • 3 tablespoons heavy cream
  • 1 cup flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cup panko
  • 4 boneless, skinless chicken breast halves (small)
  • olive oil for sautéing

Directions

1. In a medium bowl, whisk together the mustards, egg yolks, and cream and set aside.
2. Place the flour, salt and pepper in a shallow bowl and mix well. Place the bread crumbs in another shallow bowl and set aside as well.
3. Trim the chicken breasts, cover with a piece of plastic wrap and using a meat mallet, pound each one to 1/4 inch thickness. Dredge each piece in the seasoned flour, shaking off the excess. Dip into the mustard mixture and coat thoroughly. Finish by coating with the bread panko, patting gently to adhere.
4. At this point, you can lay the chicken on a baking sheet, cover with plastic and refrigerate for several hours…or continue with the recipe right away.
5. In a large non-stick sauté pan, heat enough olive oil to cover the bottom generously over medium high heat. Cook the chicken, leaving it undisturbed until golden brown on each side and cooked through…about 3-4 minutes per side.
6. Serve with additional freshly ground black pepper and minced chives or parsley.
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