from The Joy of Cooking 75th Anniversary
4 boneless, skinless, chicken breast halves
2 c dry bread crumbs
½ c grated parmesan cheese, optional
1 Tbsp minced parsley or 1 tsp paprika
1 tsp salt
½ tsp pepper
2 tsp water
3 Tbsp vegetable or Olive Oil
Honey Mustard Dipping Sauce
6 Tbsp honey
¼ c Dijon mustard
Ground red pepper to taste
Cut each breast half crosswise into 6 pieces.
Combine crumbs, cheese, parsley/paprika, salt, and pepper in a shallow dish.
Whisk egg and water in another shallow dish.
Dip chicken into egg then crumbs. Heat oil over medium high heat until hot. Cook chicken until nicely brown on both sides, 4-5 minutes.
To make sauce, stir ingredients and serve at room temperature. Keeps in refrigerator 1 month.
submitted by Dalyce