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Pre-heat oven to 390ºF/200ºC.
Spray a baking sheet with a generous layer of oil then spread the panko over the tray. Mix gently with your hands.
Bake for 5-7 minutes until golden.
Remove from the oven and increase the oven temperature to 430ºF/220ºC.
Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.
Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about 1/2inch/1.25cm thick all over. Repeat with all 4 chicken breasts.
Set a wire rack over a baking sheet and spray/brush lightly with oil.
Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Carefully flip the chicken so both sides are well coated with the crispy crumb. Place onto the oiled rack and repeat with the remaining chicken breasts.
Bake the chicken for 10 minutes until crispy and golden.