Pan Fried Mustard Chicken

Prepare the chicken

The first thing to do is get the chicken all the same thickness. Cut the skinless, boneless chicken in half horizontally with a large sharp knife. I like to put the pieces between plastic film or parchment paper, then use a meat mallet to pound the chicken thin. You could also use a rolling pin.

Each piece should be as uniform as possible at about ¼-½ inch thick. The pointed end is usually already thin enough and you'll just need to pound the thicker end to match. Finally, be sure to season liberally with sea salt and freshly ground pepper.

Prepare the mustard part

Pan Fried Mustard Chicken uses both Dijon and stone ground mustards. Mixed with a couple of egg yolks and a small bit of cream, you have a tasty and effective dredging liquid.

What is this dredging you speak of?

Dredging is the act of adding flour, the mustard mixture, and bread crumbs in order to coat the chicken before frying.

I use a 1:1 gluten-free flour blend seasoned with salt and pepper. And for the bread crumbs, I use stale homemade sourdough bread that I whir in the food processor to make fine crumbs. You can also use store-bought crumbs, gluten-free crumbs, or Japanese-style panko.

Coat the chicken first with the seasoned flour, then the mustard mixture, then the bread crumbs. It doesn't take a ton of oil, but be sure you use enough to keep the bread crumbs from burning while the chicken gets thoroughly done.

TIP: I find that I have to remove some of the mustard mixture from each piece of chicken before adding the bread crumbs because it really clings. If you don't remove some, the bread crumb layer will flake off in the skillet.

How to serve Pan Fried Mustard Chicken

With a breaded meat, I usually prefer to keep the sides quite simple. Something like steamed broccoli with lemon butter is very satisfying as is sautéed cabbage, or green pea mash. I'm also just as happy with a nice green salad!