1 medium size chicken breast, evenly sliced in half
2 tbsp. olive oil
½ cup panko breadcrumbs
1 tbsp. MasterFoods™ Italian Herbs
2 tbsp. finely grated parmesan
1 lemon zest
2 tbsp. MasterFoods™ Dijon Mustard
Salt and pepper, to taste
Heat a pan over medium heat and add olive oil.
Add panko breadcrumbs, Italian herbs, and parmesan cheese and stir until golden brown, around 3-5 minutes, remove from heat and stir in lemon zest.
Season the chicken fillets and pan fry 10-12 minutes or until cooked through. Remove from the pan and leave to rest.
Coat the rested chicken evenly in Dijon mustard and sprinkle the panko crumb mixture generously over the top so that both pieces are coated.
Serve pieces whole or carefully slice and serve with charred pineapple wedges and pickled red onion and jalapeno.
Replace chicken with sliced pan fried eggplant for a vegetarian option.
For ease of sharing, cut chicken breast into large cubes for nuggets or replace with tenderloins.