Visit our other international cooking sites  



Home >> chicken Recipes



4 4 oz. skinless, boneless chicken breasts, pounded to 1/4 thickness
Kosher salt, freshly ground pepper
Vegetable oil (for frying)
1 cup all purpose flour
3 large eggs, beaten to blend
2 tablespoons whole grain mustard
2 1/2 cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat leaf parsley
Lemon wedges (for serving)


Season chicken breasts with salt and pepper.
Fit a large cast iron skillet or other heavy straight sided skillet (not nonstick) with deep fry thermometer pour in oil to measure 1/2 and heat over medium high heat until thermometer registers 315° (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).
Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.
Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with Lemony Mint Tabbouleh