Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
1
cup all-purpose flour
3
teaspoons kosher salt, divided
1
/4 teaspoon freshly ground black pepper
2
large eggs
6
tablespoons Dijon mustard
1
/2 teaspoon cayenne pepper
1
cup fresh white breadcrumbs
4
skinless, boneless chicken breasts, pounded to 1/2' thickness
3
tablespoons olive oil
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Whisk flour, 2 tsp. salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the breadcrumbs and remaining 1 tsp. salt in a third medium bowl.
Step 2
Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
Step 3
Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2–3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.
Nutrition Per Serving
One serving contains: Calories (kcal) 398.2t %Calories from Fat 38.2 Fat (g) 16.9 Saturated Fat (g) 3.3 Cholesterol (mg) 173.5 Carbohydrates (g) 11.2 Dietary Fiber (g) 0.3 Total Sugars (g) 0.6 Net Carbs (g) 10.9 Protein (g) 47.1 Sodium (mg) 751.4