Mustard Crumb Crust Fried Chicken
Panko is packaged, crispy Japanese breadcrumbs pre-fried in oil. Use breadcrumbs if they are not available but many supermarkets carry the product now. Your favourite jarred salsa also works well with this mustard crumb crust fried chicken in place of the Mediterranean salsa.
3 tbsp (45 mL) Dijon mustard
1 tbsp (15 mL) chopped fresh tarragon (or 1 tsp/5 mL dried)
Freshly ground pepper to taste
1/4 cup (60 mL) olive oil
1 cup (250 mL) panko breadcrumbs
Preheat oven to 400˚ F (200˚ C).
Cut each chicken breast diagonally across the width into 3 pieces. Whisk together mustard, tarragon, pepper and 3 tbsp (45 mL) olive oil and brush over chicken.
Place panko on a plate and season with salt. Press breasts into panko to coat on all sides.
Heat remaining 1 tbsp (15 mL) oil in a large skillet over medium heat. Working in batches, fry breasts for one minute per side or until lightly browned, adding more oil to pan as needed. Place on a baking sheet and bake for 15 minutes, turning once, or until juices run clear.
Serve with Corn and Pepper Fritters and Mediterranean Salsa. Serves 4.
Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
