4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 large egg (you may need two)
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1 -2 tablespoon olive oil (for frying)
1/4 cup chicken broth (glaze)
2 tablespoons fresh lemon juice (glaze)
1/4 teaspoon salt (can use more to taste) (glaze)
4 -5 thin lemon slices (glaze)
fresh parsley, chopped (to taste) (glaze)
1. In a small bowl or shallow dish whisk together mustard and eggs; set aside.
2. Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
3. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to ahead the crumbs to the breast.
4. Heat the olive oil in a skillet over medium heat.
5. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
6. For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
7. Add in lemon slices and parsley; mix to combine for about 1 minute.
8. Spoon the glaze/sauce over chicken.