- Boneless skinless chicken breast or tenderloins
- 1-2 eggs (depending on how much chicken you’re making)
- 2 TBS dijon mustard
- 1/2 cup flour
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese
Cut the chicken breast into small strips if necessary, or to whatever size you want. Set up 3 wide shallow bowls, first with flour, second with the egg & dijon mustard mixture, third with the breadcrumb & parmesan cheese mixture. Dip, turn, dip, turn, dip turn… plop in a skillet!
Cook on medium high heat for about 8 minutes on each side, or until chicken is done!
For roasted cauliflower you’ll need:
- 1 head of cauliflower cut into florets
- 3 TBS olive oil
- salt and pepper to taste
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 2.5 TBS butter, melted