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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Rye-Crusted Chicken
2
Kosher salt and freshly ground black pepper
½ cup
All-purpose flour
2
Eggs, beaten
1 ½ cups
Rye bread crumbs (made from 8 slices toasted rye bread)
2 tablespoons
Extra-virgin olive oil
4 tablespoons
Unsalted butter
Fresh chopped chives, for garnish
- To make the chicken: Heat a large cast iron skillet over medium heat.
- Season chicken on both sides with salt and black pepper.
- Dredge each chicken breast in flour and tap off excess.
- Coat in egg wash and thoroughly coat with bread crumbs.
- Add oil and butter to the skillet and heat until butter has melted.
- Add one chicken breast to the skillet and cook on one side until browned and crisp, about 5 to 6 minutes.
- Flip over and cook for another 5 to 6 minutes.
- Remove chicken from the skillet and transfer to a serving plate.
- Repeat with remaining chicken breast.
- Garnish with chopped chives and serve with miso honey mustard.
Miso Honey Mustard
2 tablespoons
White miso
¼ cup
Dijon mustard
¼ cup
Honey
¾ cup
Olive oil
Kosher salt and freshly ground black pepper
- To make the honey mustard: In a medium bowl, whisk together miso, mustard and honey.
- Slowly drizzle in olive oil until smooth and creamy.
- Season to taste with salt and black pepper.
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Rye Crusted Chicken Breast With Miso Honey Mustard
00:00 Total Time
Ingredients
Directions
Rye-Crusted Chicken
2
Kosher salt and freshly ground black pepper
½ cup
All-purpose flour
2
Eggs, beaten
1 ½ cups
Rye bread crumbs (made from 8 slices toasted rye bread)
2 tablespoons
Extra-virgin olive oil
4 tablespoons
Unsalted butter
Fresh chopped chives, for garnish
- To make the chicken: Heat a large cast iron skillet over medium heat.
- Season chicken on both sides with salt and black pepper.
- Dredge each chicken breast in flour and tap off excess.
- Coat in egg wash and thoroughly coat with bread crumbs.
- Add oil and butter to the skillet and heat until butter has melted.
- Add one chicken breast to the skillet and cook on one side until browned and crisp, about 5 to 6 minutes.
- Flip over and cook for another 5 to 6 minutes.
- Remove chicken from the skillet and transfer to a serving plate.
- Repeat with remaining chicken breast.
- Garnish with chopped chives and serve with miso honey mustard.
Miso Honey Mustard
2 tablespoons
White miso
¼ cup
Dijon mustard
¼ cup
Honey
¾ cup
Olive oil
Kosher salt and freshly ground black pepper
- To make the honey mustard: In a medium bowl, whisk together miso, mustard and honey.
- Slowly drizzle in olive oil until smooth and creamy.
- Season to taste with salt and black pepper.
