Ingredients
-
2
-
1/2
-
-
3
-
2
-
6
-
1
-
1/4
-
1
-
-
-
-
-
-
Directions
Even though used chicken breasts for this recipe, you can also use chicken thighs, drums or fish like a flounder or sole and adjust cook time.,,Caprese Chicken Skillet,Grilled Chicken with Spinach and Melted Mozzarella,Zesty Lime Grilled Chicken with Pineapple Salsa,Sesame Encrusted baked Chicken Tenders,Air Fryer Herbed Buttermilk Roast Chicken Breast
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Steps
|
1
Done
|
Cut Each Breast in Half Lengthwise to Create 2 Cutlets |
|
2
Done
|
Place Chicken Breasts in Between a Sheet of Plastic Wrap and Lightly Pound Chicken to Even Thickness (i Like to Do This to Ensure the Breast Cooks Evenly but It's not Absolutely Necessary). |
|
3
Done
|
Season Both Sides of Each Breast With Salt and Pepper. |
|
4
Done
|
Mix Herbs, Garlic and Mustard in a Bowl. |
|
5
Done
|
Combine Bread Crumbs and Parmesan Cheese on a Plate. |
|
6
Done
|
Lightly Brush Each Breast in the Mustard-Herb Mixture, Wiping Off Excess, Then Dredge Each Breast in the Bread Crumb-Cheese Mixture. |
|
7
Done
|
Heat a Large Saut Pan Over Med-High Heat. |
|
8
Done
|
Once Pan Is Hot, Add 1/2 Tablespoon of Olive Oil. |
|
9
Done
|
Place 2 Chicken Breasts in the Pan and Brown Each Side, Carefully Flipping With a Spatula, About 2 to 3 Minutes Per Side. |
