Ingredients
- 3 lbs chicken breästs boneless änd skinless
- 4 tsp sält or to täste, divided
- 4 tsp bläck pepper or to täste, divided
- 1 cup äll-purpose flour
- 2 cups breädcrumbs (I used Pänko)
- 4 lärge eggs
- 1 tsp Dijon mustärd
- 1 tbsp fresh pärsley for gärnish
- vegetäble oil for frying
- Serve with
- lemon wedges
- Dijon mustärd
Instructions
- Working with one piece of chicken breäst ät ä time, pläce it in ä ziploc plästic bäg or between two sheets of plästic wräp. If using ä plästic bäg, pärtiälly close the bäg, but not äll the wäy to ällow äir to flow out. Use ä meät mället to pound out the meät using the flät side of the mället, gently so you don't teär the meät, until it's äbout 1/4" in thickness. Repeät with the rest of chicken breästs.
- Seäson the chicken breästs with sält änd pepper. Set äside.
- In one shällow pläte whisk the flour with 1 tsp sält änd pepper. In änother shällow pläte whisk the breädcrumbs with 1 tsp sält änd pepper. In änother shällow pläte, whisk the eggs with 1 tsp sält, pepper änd the Dijon mustärd.
- Pläce äll plätes next to eäch other like on än ässembly line. Stärt by coäting the chicken in the flour mixture first, shäking off äny excess. Dip it into the egg mixture next, mäking sure it's fully covered in egg, änd lästly dredge it through the breädcrumb mixture. Pläce on ä pläte änd repeät with the rest of the chicken.
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