Ingredients
- Four 9-ounce boneless skinless chicken breasts
- Kosher salt and freshly ground pepper
- 3/4 cup flour
- two tablespoons Dijon mustard
- 2 large eggs, gently beaten
- 2 cups panko breadcrumbs
- 1/3 cup finely grated Parmesan
- 1 teaspoon lemon zest
- 2/3 cup canola oil
- 1 large ripe avocado, sliced into wedges
- Lemon wedges, for serving
Directions
Lay the chicken on a cutting board. Hold your knife parallel towards the cutting board and slice the chicken breasts in two so one breast has become two cutlets. Lay the chicken between two sheets of plastic wrap and pound by helping cover their a meat hammer to at least oneOr4-inch thickness. Sprinkle them on sides with pepper and salt.
Put down three casserole dishes and add some flour towards the first. Whisk together the mustard and eggs within the second. Mix together the panko, Parmesan. lemon zest and a few pepper and salt within the third. Dredge each cutlet first with the flour, then within the egg mixture and lastly within the panko mixture. Place the chicken pieces on the clean baking sheet and refrigerate for one hour.
Preheat the oven to 250 levels F.
Heat the oil inside a large nonstick skillet. Once hot, add some cutlets, in batches, and prepare for several minutes on every side. Remove to sponges to empty and season again with salt. Place the chicken pieces on the clean baking sheet and put within the warm oven when you prepare the 2nd batch.
Serve the cutlets with avocado and lemon wedges.