4 boneless, skinless chicken breasts, pounded 1/8 inch thick
Salt and pepper to taste
1 cup all purpose flour
2 large eggs
1 tbsp Dijon mustard
2 cups panko breadcrumbs
2 tbsp vegetable oil, divided
2 tbsp unsalted butter, divided
Flat leaf parsley, chopped
Pound the chicken breasts between two pieces of plastic wrap. Season chicken with salt and pepper and set aside. Add flour to a plate and whisk together the eggs and Dijon mustard. Add 1 cup of panko to a bowl, adding more if needed later.
With 1 chicken breast at a time, dredge with flour, coat with egg and coat with panko. Make sure to shake off excess mixture as you go to make a even coat. Press panko into chicken to ensure it sticks. Set chicken aside.
Prepare a large skillet on medium high heat, adding 1 tbsp of oil and 1 tbsp butter. Sautee chicken on both sides until golden brown. Set aside on a paper towel and repeat with the other breasts. Serve with parsley and lemon wedges.