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(Yield: 24 servings)
12 large Eggs
3/4 cup whole grain mustard
3/4 cup Dijon mustard
24 each chicken breast halves, skinned and boned (5-6 ounce)
flour, as needed
Kikkoman PANKO Japanese Style Breadcrumbs, as needed
clarified butter or vegetable oil, as needed
In large bowl whisk together eggs and mustards. Dip 1 chicken breast in flour to coat; pat off excess. Dip into egg mixture, then panko, coating both sides evenly. Place on parchment-lined sheet pan. Repeat with remaining chicken. Refrigerate.
To order: Heat butter or oil in non-stick pan. Sauté 1 chicken breast 8 to 10 minutes, or until golden brown, turning once. Drain on paper towels and serve at once.
Tips: Use same coating technique for chicken paillards, pork or veal scaloppine, or fish.
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