crispy mustard parmesan chicken
| 2 | chicken breasts |
| salt and pepper | |
| 2 tbsp | mustard mild e |
| 1 tsp | mixed herbs dried |
| 2 | cloves garlic crushed |
| 30 g | panko breadcrumbs |
| 25 g | parmesan cheese, grated |
| 2 tbsp | oil for cooking |
| In turn, place each piece of chicken between 2 sheets of cling wrap (plastic wrap) and flatten to an even thickness with a rolling pin or wooden mallet (about ½ inch thick is ideal). |
| Sprinkle each side of the chicken with salt and pepper. |
| Mix together the mustard, herbs and garlic, then smear over both sides of the chicken with a brush or teaspoon. |
| Mix the panko breadcrumbs with the parmesan, then scatter over a plate. Press the chicken into the mixture until both sides are fully covered. |
| Heat the oil in a pan on a medium heat, then pan fry the chicken for about 3 to 6 minutes on each side (depending on chicken thickness), or until crispy, golden and cooked through. |
| Serve immediately* with a big salad and crusty bread. |
| Serves: 2 |