Chicken a la Diable

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 breast fillet or 580g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Salt

  Table

  3 tsp or 18g

• Dijon mustard

  Grey poupon

  6 tbsp or 90g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

Directions

1. Pound chicken breasts to about half inch thickness (or about 1.3 centimeters).
2. Preheat oven to 375°F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
3. Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
4. Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.

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