Mustard Chicken Milanese

Smitten Kitchen

3 boneless, skinless chicken breasts
Salt and pepper
3/4 cup flour
2 large egg whites
1/4 cup Dijon mustard
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp Aleppo pepper
Zest of 1 lemon
1-1/2 cups Italian breadcrumbs
Oil (mix of vegetable and olive), to fry
Lemon wedges, to serve

1. Slice each chicken breast in half, butterfly-style, so that you have six thin cutlets of chicken.  Use a meat pounder to pound the chicken to about 1/4-inch thick.  Season with salt and pepper.
2. Line up three large plates on the counter.  Place the flour on the first.  In a small bowl, whisk together the egg whites, Dijon, oregano, garlic powder, Aleppo pepper, and lemon zest.  Pour half onto the second plate, and reserve the rest.  Finally, pour the breadcrumbs onto the final plate.
3. Dredge each piece of chicken the flour, then coat well in the egg white-Dijon mixture, and finally dunk into the breadcrumbs on both sides.  Once you've done three pieces of chicken, add the remaining egg white-Dijon mixture to the middle plate and finish up the chicken.  Pop the plate with the chicken into the fridge while you heat the oil.  (Or, you can chill the chicken for up to one day.)
4. Heat two large non-stick skillets over medium-high heat.  Fill each with about half an inch of oil - a mix of vegetable and olive oil.  When it's hot - i.e. when a drop of water sizzles nicely - very carefully add the chicken, three pieces per skillet.  Cook 3-4 minutes on the first side and then carefully flip and cook 2-3 minutes on the second side.  The chicken should be golden brown.
5. Line a large plate with paper towels.  When the chicken is cooked, transfer it to the plate.  Cover with another layer of paper towels and blot away any excess oil.
6. Serve the chicken with a squeeze of lemon.