Olivia's Crunchy Chicken Recipe - Cooking Index
4 | Chicken breast halves - (to 6) - excess fat removed, | |
Meat pounded to an even thickness | ||
1 tablespoon | 15ml | Dijon mustard |
2 teaspoons | 10ml | Minced garlic |
1/3 cup | 20g / 0.7oz | All-purpose flour - (to 1/2) |
1 teaspoon | 5ml | Kosher salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
2 teaspoons | 10ml | Eggs (large) |
1 cup | 146g / 5.1oz | Bread crumbs |
2 tablespoons | 30ml | Olive oil |
Lemon wedges - for garnish |
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.)
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.
Dredge the chicken in the flour mixture, then in the eggs, and then in the bread crumbs.
Place a large nonstick 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.
Serve immediately with lots of lemon wedges.
This recipe yields 4 servings.
Source:
Cookbook Digest, May/Jun, 1999
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