Olivia’s Crunchy Chicken

(from metzj’s recipe box)

“This recipe is my wife’s, and if she made it every single night, our children wouldn’t complain.

Source: The Figs Table by Todd English (from RecipeThing user kylerhea)

Serves 4 people

Categories: chicken

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

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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