Ingredients :
- 4 skinless, boneless chicken breasts, pounded thin
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups fine breadcrumbs
- 2 tbsp oil
- 2 tbsp butter
- Coriander
- Lemon wedges
Preparation :
- Place waxed paper on a baking tray.
- Season chicken breasts with salt and pepper.
- Place the flour and breadcrumbs in 2 separate shallow baking dishes.
- Beat eggs and mustard in a separate shallow dish.
- Take each chicken breast, and first dredge the piece in flour, then egg mixture and then breadcrumbs. Shake off excess flour and egg from each chicken breast, but pat the breadcrumbs firmly onto the chicken each time.
- Transfer chicken to prepared baking tray. Season with salt and pepper.
- Heat 1 tbsp oil and butter in a large pan. Cook chicken till golden brown on both sides, around 10 minutes on each side. Remove chicken to a plate, and pat dry with a paper towel. Repeat with all chicken pieces.
- Garnish with coriander and lemon wedges.
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