- Servings: 2
2 chicken breast halves
1/4 cup Italian style breadcrumbs
1/4 cup cornmeal
1 tsp dried thyme
1 tsp dried parsley
salt and pepper
1 tbsp. Dijon mustard
Measure out the breadcrumbs, cornmeal, parsley, thyme, salt and pepper.
Mix the breading thoroughly. Taste and add more salt if needed. That’s right, I said taste! Bland breading makes a bland chicken, ya hear?
In a bowl, crack open one egg and add the dijon mustard. I added a few drops of honey and hot sauce just to sweet and spice it up. I’m daring like that.
Whip up the eggs and Dijon mustard until they are evenly combined in a golden-yellow eggy mixture. I added a bit of pepper because I like to live on the edge. Just a dash is all you need.
Take out a non-stick frying pan, add about 3 tablespoons of olive oil and heat on medium-high. While you’re heating the pan, take out the chicken breasts from the packaging. Slice the chicken breasts lengthwise to get thin cuts – highly recommend! Wash, pat dry, and plate. Season with a bit of salt and pepper.
Chicken breasts tend to be a bit thicker in the middle. If you don’t feel comfortable slicing it yourself, get your grocery store butcher to do it for you or take a mallet, put the chicken breast in between plastic wrap, and smash the living daylights out of it! Ok, not to that extreme, but you do want it somewhat flat.
When the oil is hot and ready, dip the chicken into the egg mixture then dredge in the breading mixture. Make sure all surfaces are covered. Shake off any excess breading and place in the hot pan. Allow to cook for 3-4 minutes on one side or until golden brown and crispy.
Flip over to the other side and also let cook for about 3 minutes, leaving heat on medium-high. Oooh my, this is the color and texture that you want. Droool. Turn off the heat and place the chicken on a separate plate. Done!