• 4 chicken breasts, cut into 8 thin fillets
  • 1/2 cup Dijon mustard
  • 1/2 cup honey mustard
  • 1 Tablespoon ground mustard seed
  • Pinch of salt
  • 1 cup flour
  • 2 eggs
  • 1/4 cup milk
  • 2 to 3 cups Panco bread crumbs
  • 3-4 Tablespoons canola oil


Cover the chicken with plastic wrap. Using a meat tenderizer, pound the chicken into thin fillets.

Mix together all the mustards and the pinch of salt until well incorporated.

Pour over chicken, coating well on both sides, and marinate for about 30 minutes to 1 hour.

Place flour on one large plate and Panco bread crumbs on another large plate.

In a larger bowl, whisk together eggs and milk.

Dip each piece of chicken (coating both sides), first in the flour, then in the egg mixture, and lastly in the bread crumbs.

In a large non-stick skillet, heat 3 Tablespoons of canola oil, over medium heat.

Once the oil is hot, add chicken and cook until browned on both sides (approximately 3 to 4 minutes per side).

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