RECIPE

Herb and Panko Crusted Chicken Breast

Name: Herb and Panko Crusted Chicken Breast
Cook time: 10-15 mins
Total time: 10 min
Yield: 2
Ingredients: 1 medium size chicken breast, evenly sliced in half; 2 tbsp. olive oil; ½ cup panko breadcrumbs; 1 tbsp. MasterFoods™ Professional Italian Herbs; 2 tbsp. finely grated parmesan; 1 lemon zest; 2 tbsp. MasterFoods™ Professional Dijon Mustard; Salt and pepper, to taste

TIME

10-15 mins

INGREDIENTS

9 items

MAKES

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.

SHARE

INGREDIENTS

1 medium size chicken breast, evenly sliced in half
2 tbsp. olive oil
½ cup panko breadcrumbs
1 tbsp. MasterFoods™ Professional Italian Herbs
2 tbsp. finely grated parmesan
1 lemon zest
2 tbsp. MasterFoods™ Professional Dijon Mustard
Salt and pepper, to taste

PRODUCTS USED

MasterFoods Professional Dijon Mustard 2.5 kg

1
Heat a pan over medium heat and add olive oil.
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
Season the chicken fillets and pan fry 10-12 minutes or until cooked through. Remove from the pan and leave to rest.
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
Serve pieces whole or carefully slice and serve with charred pineapple wedges and pickled red onion and jalapeno.

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