Flat chicken: A cousin to fried schnitzel. Tasty served with a chicken gravy, sliced onto a salad, or on a bun with lettuce and mayo etc. The mustard and Parmesan cheese give the coating a zippy flavour.
2 chicken breasts
Pound evenly flat and cut into 1 or two smaller sections.
1 cup Panko breadcrumbs
2/3 cup grated Parmesan cheese
2 Tbsp. dried parsley
Mix together in a pie plate or other shallow dish. This is your dry bowl.
3 Tbsp. mustard
3 Tbsp. water
2 Tbsp. melted butter
1/2 tsp. – 1 tsp. sriracha
salt and pepper
Mix together. This is your wet bowl.
Line a baking pan with parchment paper and heat the oven to 375 degrees Fahrenheit. Dip the flattened chicken into the wet bowl, coating both sides. Dip into the dry bowl, patting to help the crumbs stick to both sides. Place on baking pan and bake for 15 minutes. Flip and cook just until done – about 10 minutes. Don’t overcook it or it will be dry.