Photo: Ryan Szulc
Recipe by Eshun Mott
1 1/2 lbs boneless, skinless chicken breasts
1/4 cup mayonnaise
1 tbsp Dijon mustard
2 tsp chopped garlic
1 1/2 cups fresh bread crumbs
3/4 cup grated Parmesan
2 tbsp canola oil, plus more if necessary
Lay chicken breasts flat on a cutting board and use a sharp knife to cut through them horizontally to make 2 wide flat pieces of chicken.
Combine mayonnaise, mustard and garlic in a shallow bowl. Add chicken and toss to coat in mixture.
Combine bread crumbs and Parmesan in another shallow bowl. Working with one piece at a time, add chicken and press gently in crumbs to coat.
Heat 2 tbsp oil on a griddle or in a large skillet over medium. Working in batches if necessary, and adding extra oil as needed, add chicken in a single layer and fry for 2 min per side or until crumbs are golden and chicken is cooked through. Serve with a green salad and potatoes.
Calories 458, Protein 48g, Carbohydrates 9g, Fat 25g, Fibre 1g, Sodium 565mg.
Freeze raw coated chicken in a single layer on a baking sheet, then wrap well. Defrost fully and fry as per Step 4.
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