4 Servings 30 min Cook
2 Extra large Egg
3 Tbsp Olive Oil
1/4 Tsp Pepper
4 Half breast (fillet) Chicken Breast
1/2 Tsp Cayenne Pepper
3 Tsp Salt
6 Tbsp Dijon Mustard
1 Cup Bread Crumbs
1 Cup Wheat Flou
Pound chicken breasts to about half inch thickness (or about 1.
3 centimeters).
Preheat oven to 375°F.
Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl.
Beat eggs, Dijon mustard, and cayenne in another medium bowl.
Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
Dredge 1 chicken breast in flour mixture, shaking off excess.
Coat with egg mixture, then dredge in breadcrumbs.
Transfer to a wire rack.
Repeat with remaining chicken.
Heat oil in a large ovenproof skillet over medium heat.
Add chicken; cook until golden, 2-3 minutes.
Flip chicken; transfer to oven.
Bake until cooked through, about 12 minutes.
