Begin by first setting up a workstation. For the chicken you will want a cutting board, a baking sheet lined with wax paper (mainly for an easy clean up so not necessary), and something to pound the chicken flat. I once used the backside of an ice cream scoop, you can use the back of a frying pan if you don't have a meat hammer. For the coating, set up 3 shallow bowls or plates. One with flour, the middle with the eggs and Dijon beaten in, and the final one with breadcrumbs.
Using whatever tool you have, flatten the chicken. If using tenders, be careful not to hit them too hard or they could come apart.
Once all the chicken has been flattened, you can start the coating process. One at a time, first cover the chicken in flour. This created the “seal” for the chicken from the oil so it cooks but does not dry out. Once coated in flour then coat the chicken in your egg Dijon mix. This will then allow for the breadcrumbs to attach to the chicken. Once all three layers are on the chicken, place on the wax lined baking sheet.
In a skillet, heat one tablespoon oil and one tablespoon butter on medium-high. When the Oil and butter start to shimmer chicken in the oil. Do half the chicken. Cook the side, watching for browning. The chicken should cook for 8 to 10 minutes. Remember to flip to get both sides covered, as well as turn the chicken if one part of the pan is causing quicker browning than other parts.
Have set a drying rack with paper towels to rest the chicken on after pulling it from the oil. This will catch the excess oil as well as prevent the chicken from resting directly on a flat surface. Salt both sides lightly.
Repeat the process with other chicken pieces. Feel free to wipe out any blackened pieces of bread crumbs from the skillet before to ensure the bits do not get on the other pieces.
Place and serve with favorite sides. Squeeze a tad bit of lemon over when eating.
