This is a quick, easy and tasty way to fix chicken. I usually deliberately make extra, serving it the first time as an entree with potatoes, rice or quinoa and a veggie or two. The leftover chicken makes a great sandwich and freezes well. I took it often for lunch when I was still working.
- 2 boneless skinless chicken breasts (or 4 boneless skinless chicken thighs)
- 2 eggs
- 2 Tablespoons prepared mustard (more or less to taste)
- 1/2 cup flour (optional)
- 2 cups bread crumbs (or almond meal)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper
- Paprika (optional – improves appearance)
- Oil or fat for frying
Beat eggs, add mustard and mix well. Pound chicken until a uniform thickness, the thinner the better. (I put the chicken in a ziplock baggie and pound with a meat mallet.) Cut into serving-sized pieces. (Breasts will serve two, thighs will serve one.) Sprinkle meat with salt, pepper, garlic & onion powder. Dredge in flour (if using – it helps the coating adhere better). Dip in egg mixture, letting excess drain off, then in bread crumbs. Sprinkle with paprika on both sides, and fry briefly. If your chicken is nice and thin, it will only take a couple of minutes on each side.
This is one of my family’s favorites, even those who don’t like mustard. As long as you have thawed chicken, it comes together very quickly. It is also a great candidate for a freezer-cooking session.