Cut each chicken breast into two horizontally, so you have 4 slices
Use mallet, meat tenderizer or rolling pin to flatten the pieces (you can ask your butcher to make these for you too)
Pat dry the pieces, season with salt and pepper
Flour mixture - bowl 1
In a third bowl - place flour.
Season with salt and pepper.
Egg mixture - bowl 2
In one bowl - whisk an egg, mustard, and water.
Season with salt and pepper
Breadcrumb mixture - bowl 3
In a second bowl - add breadcrumbs and parmesan
Season with salt, pepper, and herbs - combine well.
Coat each chicken piece in the flour mix (bowl 1). Dust off any excess flour.
Drop the chicken piece into the egg mixture (bowl 2). Use a fork to ensure it's well coated on all sides.
Then coat it with the breadcrumb mixture (bowl 3). Use your hands to press lightly making sure it's well coated.
Remove from the breadcrumb mix and place it on a clean plate.
Do the same with all the pieces and set aside. These can be made up to two days and kept in the fridge
To a frying pan (preferably non-stick) add 1 tablespoon oil and 1 tablespoon butter
Place three to four chicken pieces (do not overcrowd the pan)
Let cook on one side without touching for one minute on medium-high. Reduce the heat to medium-low and cook the chicken for 2 minutes more
Flip the chicken, add another tablespoon of butter or oil as necessary
Cook on the second side for one minute on medium-high then lower the heat and cook for another minute on medium-low.
Tip - The one-minute high cooking is what makes the crust crispy. But, be careful not to burn it.
Remove the chicken on a clean paper hand towel to absorb excess fat.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you