Herb and Panko Crusted Chicken Breast

10-15 mins
9 items
2 servings
Using the dressing as a coating for a crust is so versatile across so many dishes. Think of a classic schnitzel, without the deep-frying. Simply coating meat and vegetables with the Dijon mustard brings another level of flavour and complexity.


  • 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

MasterFoods Italian Herbs 160g

MasterFoods Professional Dijon Mustard 2.5 kg


  1. 1
    Heat a pan over medium heat and add olive oil.
  2. 2
    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.
  3. 3
    Season the chicken fillets and pan fry 10-12 minutes or until cooked through. Remove from the pan and leave to rest.
  4. 4
    Coat the rested chicken evenly in Dijon mustard and sprinkle the panko crumb mixture generously over the top so that both pieces are coated.
  5. 5
    Serve pieces whole or carefully slice and serve with charred pineapple wedges and pickled red onion and jalapeno.


  1. 1
    Replace chicken with sliced pan fried eggplant for a vegetarian option.
  2. 2
    For ease of sharing, cut chicken breast into large cubes for nuggets or replace with tenderloins.

More Recipes Like This