If you don’t have any Panko bread crumbs you can substitute regular bread crumbs.
2 tbsp Olive Oil
2 Whole Chicken breast, boneles and skinless
Salt and Pepper
6 Teaspoon Stone ground mustard
2 Cup Panko bread crumbs
Cut the chicken into 1/2″ medallions and season with salt and pepper. Spread 1/4 teaspoon of
mustard on one side of the chicken. Place chicken mustard side down in the bread crumbs and
spread 1/4 teaspoon of mustard on the other side of the chicken, then turn in the bread crumbs and
cover all sides of the chicken. Shake of any excess bread crumbs and remove to a plate, repeat for
each medallion. Heat 1 tablespoon of olive oil in a skillet. When hot add the chicken and brown on
each side them remove to a serving plate. Repeat for the remaining medallions. Serve with
cauliflower and oven roasted potatoes.