Parmesan Crusted Chicken

Cut each chicken breast horizontally into two, so you have 8 slices. Use a mallet, meat tenderizer or rolling pin to flatten the pieces Tip - you can also ask your butcher to butterfly and prepare these for you as well.

Pat dry the chicken pieces, season with salt and pepper. Set aside to marinate for a while

In a bowl and whisk, combine egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well. Make sure there are no lumps.Tip- any lumps will prevent the mixture from sticking to the chicken and it will cook as lumps.

Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.Tip - you can leave this to marinate for up to 2 hours.

In a flat tray or plate, combine breadcrumb, and grated parmesan. Combine well. Tip - make sure you combine well so you don't have patches of parmesan or breadcrumbs around the chicken

Using a fork, pick a piece of chicken from the marinade and generously coat it with the parmesan breadcrumb mixture (see video).Tip - I like to use one hand for the wet chicken and the other for the dry breadcrumb mixture. This prevents the breadcrumbs from getting lump.

Set aside while you do all the rest of the chicken pieces. Tip - you can prepare the coated chicken pieces and leave them in the fridge for up to 12 hours.

To a frying pan (preferably non-stick), add 1 tbsp oil and 1 tbsp butter. Place three to four chicken pieces (do not overcrowd the pan).Tip - the butter gives the breadcrumbs a nice golden color.

Let cook on one side without touching for one minute on medium-high. Reduce the heat to medium-low and cook the chicken for 2 minutes more.Tip - avoid turning too often as this will prevent you from getting that beautiful golden color.

Flip the chicken, add another tablespoon of butter or oil as necessary.

Cook on the second side for one minute on medium-high. Then, lower the heat and cook for another minute on medium-low.Tip - The one-minute high-heat cooking is what makes the crust crispy. But, be careful not to burn it.

Remove the chicken on a clean paper hand towel to absorb excess fat.

Continue with the rest of the chicken pieces. Tip - it is best to clean the pan if you have any burnt breadcrumbs otherwise the burnt crumbs will stick to the next batch of chicken and burn some more.