In turn, place each piece of chicken between 2 sheets of cling wrap (plastic wrap) and flatten to an even thickness with a rolling pin or wooden mallet (about ½ inch thick is ideal).
Sprinkle each side of the chicken with salt and pepper.
Mix together the mustard, herbs and garlic, then smear over both sides of the chicken with a brush or teaspoon.
Mix the panko breadcrumbs with the parmesan, then scatter over a plate. Press the chicken into the mixture until both sides are fully covered.
Heat the oil in a pan on a medium heat, then pan fry the chicken for about 3 to 6 minutes on each side (depending on chicken thickness), or until crispy, golden and cooked through.
Serve immediately* with a big salad and crusty bread.
Tip: You may like to keep the chicken warm in the oven until you’re completely ready to eat, especially if your pan is too small to cook both breasts at the same time. It will still stay moist and crispy!The amount of crumb mixture in this recipe is quite generous, but that is to allow for different sized chicken breasts! If you are using smaller chicken breasts, you could slightly decrease the amount of panko/parmesan if you like.This recipe is really easy to adapt for more people. Cooking for 3? Just add another tablespoon of mustard, half a teaspoon more herbs and another clove of garlic to the mustard mixture, and a quarter cup more panko breadcrumbs with a large pinch of parmesan.Panko breadcrumbs are extra fine Japanese breadcrumbs. They're available in large supermarkets (at least here in the UK). If you can't find them, it's fine to use any kind of breadcrumbs really. Panko will just make your chicken a bit crispier.