Mustard/parm Fried Chicken Breasts
At a Glance
- Total
- 35 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Pan-fried
Allergens
- Egg
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mustard/parm Fried Chicken Breasts brings together 4 boneless skinless chicken breasts, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Paper towels, bowls or pie plates, wax paper, skillet, serving plate
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 2 tablespoons prepared mustard (I used spicy brown mustard)
- 1/3 cup parmesan cheese
- 1/3 cup breadcrumbs (preferably fresh, but store bought would work also)
- 2 tablespoons canola oil
- 1 small green pepper, seeded and sliced
- fresh parsley (to garnish)
Instructions
Clean and wipe chicken breasts with damp paper towel.
Sprinkle with salt and black pepper.
In a bowl or pie plate, beat together the egg and mustard.
Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
Saute chicken in heated oil for 15-20 minutes or until tender.
Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
Enjoy!
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