I had a request for this dish as a food order and thought I would make some extra for myself. It is always so good. Now I will preface this blog with a note that this is not the most low calorie meal however it is not crazy but any stretch. I use good ingredients and I think that makes all the difference. Below is a shot of the finished product and then the ingredients and direction will follow the picture. Enjoy – I know I did as did my food clients.
Ingredients for breaded chicken: – serves 4
1 dish with whole wheat flour for dredging chicken – I added some chopped lemon rind into this
1 bowl with 8 egg whites (you may need more depending on how much you make)
1 dish with 1/2 seasoned breadcrumbs or panko crumbs and 1/2 with grated parmesan or romano cheese (breading portion)
2 large chicken breasts boneless skinless
Pepper to taste (I use lemon pepper and then added some chopped lemon rind into the flour – you can add it to the breadcrumbs as well or instead of adding to flour)
5 tablespoons canola oil (see how much you need – I use a non stick pan so I don’t use too much oil)
Slice chicken breasts in half lengthwise like you are butterflying them but cut right through so you have two pieces per breast. Pound each piece till thinned (as thin as you like).
Heat canola oil in the pan and take a piece of chicken and dredge it in the flour mix, shake it off and coat it in the egg mix, then put it in the breadcrumbs and cheese mixture to coat. Once the pan is hot, place the chicken in the pan and repeat the process for all the slices of chicken (4 in total if you used two breasts). It only takes a minute or two to brown on one side and cook. Turn over when golden brown on one side and sear the other side till also golden brown.
I tend to wipe the pan after each group of two pieces so I don’t get burning. Add fresh oil and do up the next two pieces.
This is a no brainer – I wipe the pan clean after cooking the chicken and add about 3/4 of a cup of chicken stock (I use low salt). Add 2 tablespoons of dijon mustard and about 1/3 cup of lemon juice or the juice of two lemons. Stir till it starts to boil slightly – turn heat to low and take a small bowl and add 2 tablespoons of water and 1 tsp – 2 tsp of corn starch – mix the water and corn starch in the little bowl till it is a milky water and then add to the sauce. Stir and let simmer till it thickens. If it is not thickening add a bit more water and corn starch (small bits at a time as it will come together and thicken in a short while).
Dip pieces of the chicken in the sauce and enjoy!