Crispy Chicken Cutlets

By Jahel

Ingredients

• 2 eggs
• 2 T Dijon mustard, divided
• 2 c Panko
• 4-4 oz. chicken cutlets
• 1 t kosher salt
• 3/4 t pepper
• 1/2 c olive oil

Preparation

Step 1

Whisk together eggs and 1 tablespoon mustard in shallow bowl. Place Panko in another. Season chicken with 1 teaspoon salt and 3/4 teaspoon pepper. Dip cutlets in egg mixture, then dredge in Panko, pressing to adhere.
Heat 2 tablespoons oil in large skillet over medium heat. Add 2 cutlets and cook until golden brown and cooked through, about 4 minutes per side. Transfer to paper townel lined plate. Repeat with 2 tablespoons oil and remaining 2 cutlets. Serve.