3tblsp. Dijon mustard
1 cup seasoned dry bread crumbs
5 chicken cutlets (about 1 ½ lbs.)
2 tblsp. Olive oil
¼ cup chicken broth
2 tblsp. Lemon juice
¼ tsp. salt
6 very thin lemon slices
1 tblsp. Chopped parsley
1. Whisk together the mustard and eggs in a pie plate or shallow dish until blended. Place bread crumbs on waxed paper. Dip chicken into the mustard mixture and then into the bread crumbs, coating both sides evenly.
2. Heat the oil in a large skillet over medium heat. Add the chicken; cook until browned on both sides and no longer pink in the center, about 3 minutes per side. Transfer the chicken to serving platter.
3. To make the lemon sauce, pour off excess oil from the skillet. Add the chicken broth, lemon juice and salt to the skillet. Bring to boiling, scraping up any browned bits from the bottom of the skillet. Stir in the lemon slices and the chopped parsley. Remove the skillet from the heat.
4. Spoon the lemon sauce over the chicken. Serve immediately.