1: 4-5oz boneless chicken breast
Cayenne pepper, optional
1/3C all purpose flour
1 Tbsp Dijon mustard
1 1/4C plain Panko breadcrumbs
1 Tbsp unsalted butter
2 Tbsp vegetable oil
Trim and slice chicken breast in half to create two thin fillets. Transfer chicken fillets to a large plastic bag, pound down with a mallet or rolling pin to 1/8-inch thickness. Sprinkle with salt and pepper.
Prepare toppings in 3 large shallow bowls. Flour to one, egg and Dijon whisked together in another and finally panko breadcrumbs in the third. If desired, sprinkle additional salt, pepper and cayenne to the breadcrumbs.
Started with the flour, coat one fillet well on both sides. Transfer to egg mixture and then to the breadcrumbs, being sure to press breadcrumbs into the chicken. Transfer to a clean plate and repeat with remaining chicken fillet.
Heat butter and oil over medium heat in a large skillet. Cook chicken fillets for 3-4 minutes per side until breadcrumbs are golden and chicken is cooked through. Transfer to a paper towel lined plate to drain.
Sprinkle with parsley and serve with lemon wedges.