salt and pepper
2 Tablespoons yellow mustard
Thin sliced chicken breasts or chicken tenders (the cut)
1 1/2 cups Italian style bread crumbs
1 1/2 cups Italian style panko crumbs
1/2 cup finely grated Parmesan/Reggiano cheese
Peanut oil for frying (it cooks at a higher temperature without breaking down)
In a shallow dish, mix together flour and salt and pepper to taste (about 1 teaspoon of each or more)
In a separate shallow dish, scramble eggs and mustard together.
In a deeper dish, mix bread, panko crumbs, and cheese.
Dip chicken into the flour, shaking off excess.
Next, dip the chicken in the egg mix.
Finally, place the chicken in the bread crumbs, making sure to press the bread crumbs into the chicken.
When you're done, put the chicken aside and heat about 1/2 inch of peanut oil in a heavy duty pan (cast iron is ideal).
Fry chicken until browned on each side.
I usually make chicken nuggets for the kids as well.