2 Cups Panko bread crumbs (or any type you have on hand, I used Panko)
1 Tbsp stone ground mustard
Salt and pepper to taste
2 Tbsp oil
2 Tbsp unsalted butter
1 Tbsp Paprika
2 Tsp dried parsley
1 Lemon - zest and cut into wedges
Chopped Parsley for garnish
Put chicken Breast in-between two pieces of parchment or press and seal wrap on a cutting board, pound until breast is ¼ thickness. If Chicken breast is to thick, butterfly the breast before pounding. Season with salt and pepper.
Prepare breading station. Mix flour and paprika together on a large plate. Beat eggs and mustard with salt and pepper in a shallow bowl. Mix bread crumbs, dried parsley and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture.
Heat oil and butter in a cast iron skillet. Once butter is melted, place chicken breasts in pan. Cook 4-5 minutes on each side. Depending on how thick your chicken is, will determine if it is done. If the chicken is not fully cooked through, place the skillet in the oven at 375 for an additional 10 min.
Serve with lemon wedges (I charred mine first in the pan with the chicken) and sprinkle with chopped parsley.