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So these are just quick snacky chicken thingys … the difference is the dijon mustard.  Not greasy at all, but very crispy, tender and tasty. Served here with a wilted spinach, onion and mushroom salad, with caesar salad dressing.

Instructions below the links.

• 2 boneless chicken breasts (approx 400 grams)
• 2 eggs
• 1 tsbp dijon mustard
• sea salt & freshly ground black pepper
• 1-2 cups fine breadcrumbs
• oil for frying (I use a light olive oil)

Cut the chicken breasts into smallish chunks (a bit bigger than your thumb). Salt and pepper them. Put about a cup of fine breadcrumbs into a flat bowl. In another bowl whisk eggs and dijon mustard. First cover the chicken pieces in breadcrumbs, then dip into the egg/dijon mixture, and then coat again in the breadcrumbs, patting the breading firmly into each chicken piece so it is well coated. Add more breadcrumbs as needed. Place breaded chicken pieces on a plate and chill in the  fridge for a couple of hours.

Heat oil in a deep pan and fry the chicken pieces (not too many at a time), turning occasionally, until browned and cooked through. Approximately five minutes.  Lift out with tongs and let cool a bit on a bed of paper towels. Serve immediately.