Chicken Cutlets

Ingredients:
4 chicken breasts (thin, or pound out thin)
olive oil
panko breadcrumbs
Parmesan cheese (grated or shredded)
1 egg
Dijon mustard
flour
salt/pepper

Directions:
Pound out chicken into thin cutlets. Get out 3 bowls. In 1 bowl put about a cup of flour. 2nd bowl: scramble 1 egg with 1 tablespoon of dijon mustard. 3rd bowl: mix 1 1/2 cups of panko breadcrumbs with handful of parmesan cheese and pinch of salt and pepper.

Dredge chicken in flour, then egg mixture, then cover in panko breadcrumbs. Set in a glass baking dish. Cover and refrigerate for at least 1 hour (this makes the breading stick to the chicken when you fry it).

After an hour, preheat the oil in a large skillet on med. to med/high heat. Test the oil with a piece of breading; if it sizzles and pops, it's ready. Place the chicken in the skillet (do not overcrowd - you may have to cook in shifts). Cook on each side for about 3 minutes, or until golden brown.

Place on paper towels to drain once it is done.