- 1 package chicken tenders (around 1lb) or 2-3 boneless, skinless chicken breasts pounded to 1/4 inch thickness
- 1/2 cup flour
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 cup panko bread crumbs
- 1 teaspoon Italian seasoning (even better if you have fresh parsley and basil…but use the Italian seasoning
- if not!)
- 1 garlic clove, smashed and minced (you can leave this out)
- 1/2 cup shredded parmesan
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Lemon wedges for serving
- Season the chicken tenders generously with salt and pepper. Set up your assembly line. In the first dish add the flour and season with salt and pepper. In the second dish add the egg and dijon mustard and whisk to combine. In the third dish add the breadcrumbs, seasoning, garlic and parmesan and toss to combine.
- Working one tender at a time, dredge the chicken in flour and shake off excess. Next, dip it in egg mixture and then into panko mixture. You may have to firmly press the panko to get a nice thick coating on the chicken. (This is a hands on process!)
- Heat olive oil in a large skillet. Place tenders into skillet and cook for about 3-4 minutes per side or until golden brown and internal temperature reads 160 degrees. You may have to work in two batches if your skillet can’t hold all of the tenders. Don’t crowd the chicken to ensure browning and even cooking. Alternatively, you can cook these in the oven by placing them on a wire rack and spraying them with cooking spray. Bake in a 425 degree oven for 20-25 minutes or until golden and cooked to 160 degrees.
- Give chicken a generous squeeze of fresh lemon juice and serve with additional lemon wedges.