2 chicken breasts sliced into thin fillets
1 cup of panko bread crumbs
2 beaten eggs
1 teaspoon of salt
1 clove of garlic
1/2 teaspoon of pepper
1/3 cup of honey
1/2 cup of dijon mustard
1 teaspoon of rice vinegar
Preheat oven to 375F.
Mash together garlic and salt into a paste. Add pepper and rub all over chicken cutlets.
Lay out a cookie sheet with a rack on top.
Set a bowl with beaten eggs and pour the panko into a plate. Dip chicken into egg first and then panko.
Lay them on top of rack and spray top of chicken with oil spray.
Place in hot oven and cook for 20 minutes. Turn chicken and spray the other side. Cook for another 20 minutes. Serve it hot drizzled with honey mustard on top.
For the honey mustard, whisk together all ingredients until thickened.