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So in this video, as you can tell, i totally forget to pound the chicken first.
So if you are smarter than me, which you probably are, you will start by taking a full deboned chicken breast or a large deboned chicken thigh, place it between two sheets of plastic or wrap paper. Pound it thinly.
Season with 1 tsp of hot mustard (1 per side), salt, pepper, chopped garlic. Dredge it in flour. Shake off the excess.
Dip the chicken in 3 whisked egg whites. Shake off excess. Press down the chicken in some japanese tempura bread crumbs.
Fry off in a hot pan with some peanut or grapeseed oil until cooked and brown on both sides. About 4 mins per side. Place in the oven at 160 for about 10mins to cook through. Season with salt and pepper and top with greens.