12 large Eggs
3/4 cup whole grain mustard
3/4 cup Dijon mustard
24 each chicken breast halves, skinned and boned (5-6 ounce)
flour, as needed
Kikkoman PANKO Japanese Style Breadcrumbs, as needed
clarified butter or vegetable oil, as needed
In large bowl whisk together eggs and mustards. Dip 1 chicken breast in flour to coat; pat off excess. Dip into egg mixture, then panko, coating both sides evenly. Place on parchment-lined sheet pan. Repeat with remaining chicken. Refrigerate.
To order: Heat butter or oil in non-stick pan. Sauté 1 chicken breast 8 to 10 minutes, or until golden brown, turning once. Drain on paper towels and serve at once.
Tips: Use same coating technique for chicken paillards, pork or veal scaloppine, or fish.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
