Step 1

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

Step 2

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

Step 3

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.Pro tip - Any lumps will prevent the mixture from sticking to the chicken and it will cook as lumps.

Step 4

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

Step 5

In a flat tray or shallow dish or plate, combine the bread crumbs, sesame seeds, and parsley. Season with salt and pepper. Combine well. Pro tip - Make sure you season well and combine well so you don't have uneven seasoning around the chicken.

Step 6

Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture (see video).Pro 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.

Step 7

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

Step 8

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).Pro tip - The butter gives the breadcrumbs a nice golden color and makes the chicken crispy.

Step 9

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.Pro tip - Avoid turning too often as this will prevent you from getting that beautiful golden color.

Step 10

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

Step 11

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

Step 12

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

Step 13

Continue with the rest of the chicken pieces. Pro 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.