• Olivia's Crunchy Chicken
Serves 4:

4-6 chicken breast halves, excess fat removed, meat pounded to an even thickness
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/3 - cup all purpose flour
1 teaspoon kosher salt
teaspoon black pepper
2 large eggs
1 cup bread crumbs
2 tablespoons olive oil
Lemon wedges, for garnish

• Place chicken, mustard, and garlic in a large mixing bowl; cover and refrigerate for 30 minutes.
• Remove the chicken from the bowl and pat dry with paper towel (this is a very important step, or the coasting will not stick to the chicken.).
• Place flour, salt, and pepper on a large plate. Place the eggs in a shallow bowl and the bread crumbs on another large plate. Dredge the chicken in the flour mixture, then in the eggs, and then in the bread crumbs.
• Place on a large nonstick skillet over medium-high heat and, when it is hot, add the oil.
• Add the chicken breasts and cook until crispy and golden brown, about 5 minutes per side.
• Serve immediately with lots of lemon wedges.