4 large chicken breasts
1 cup flour

2 eggs

1/4 cup dijon mustard

1 cup breadcrumbs or panko crumbs

2 tbsp paprika

Salt and pepper

fresh lemon wedges for garnish

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• Preheat oven to 180°C (350°F)

• Place chicken breasts on kitchen top, cover with a sheet of plastic, and hammer the chicken to flatten it to about 1/2 cm (1/4") thick.

• Place flour, eggs, bread crumbs in 3 separate plates. Place plates from left to right and a 4th empty plate at the end to place the crumbed chicken.

• Add salt and pepper into the flour, beat the eggs and add the mustard and mix paprika into the crumbs.

• Take one chicken breast and dip it into the flour, shake it, dip it into the beaten eggs, and place it on the bread crumb plate to cover with the bread crumbs. Make sure that the whole chicken breast is well coated with the crumbs. Finally place the crumbed chicken breast into the 4th plate. Repeat till all the chicken breast are crumbed.

• Spray a baking tray with non-stick cooking spray and place crumbed chicken breast on top.

• Place baking tray in the middle of the oven for +- 20 min. Turn chicken breast halfway.