1 lb Boneless, skinless chicken breast sliced thin or pounded flat (about 5 pieces)
1 teaspoon Dijon mustard, optional
1 cup flour
2 cups bread crumbs of your choice, see above
Olive or grapeseed oil
Preheat oven to 375 and prepare a baking pan drizzled with 1-2 tablespoons oil. Place pan in oven.
Prepare 3 dishes or pie plates and fill 1 with flour seasoned with salt/pepper, 1 with eggs beaten with Dijon and 1 tablespoon water, and 3rd dish with bread crumbs
Dredge chicken in flour (shake off excess), then egg mixture then coat well on bread crumbs
Repeat until all pieces are coated and set aside on wax paper.
Remove pan from oven and arrange chicken on pan. Spray top with cooking spray or olive oil using a mister.
Bake in preheated oven 7-8 minutes let side until brown and crispy. I like to put it on a cooling rack when it's done so it stays crispy. Serve with lemon wedges.