Categories: CHICKEN, MAIN DISH

Ingredients

• 4 -6chicken breast halves, excess fat removed, meat pounded to an even thickness
• 1 Tbs Dijon mustard
• 2 tsp minced garlic
• 1/3 - 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup bread crumbs
• 2 Tbs olive oil
• Lemon wedges, for garnish

Directions

1. Place the chicken, mustard, and garlic in a large mixing bowl; cover and refrigerate for 30 minutes. Remove the chicken from the bowl and pat dry with paper towels. (This is a very important step, or the coating will not stick to the chicken).

2. Place the flour, salt, and pepper on a large plate. Place the eggs in a shallow bowl and the bread crumbs on another large plate.

3. Dredge the chicken in the flour mixture, then in the eggs, and then in the bread crumbs.

4. Place a large non-stick skillet over medium-high heat and, when it is hot, add the oil. Add the chicken breasts and cook until crispy and golden brown, about 5 minutes per side.

5. Serve immediately with lots of lemon wedges.

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