Ingredients
2 lemons
4 chicken breast fillets, trimmed, halved horizontally
1½ Tbsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
¼ cup dried breadcrumbs
2 Tbsp olive oil
1 Tbsp drained capers
Steamed green beans, to serve
Method
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Thinly slice 1 lemon and juice the other. Set aside. Put each chicken piece between 2 sheets of plastic wrap and gently pound thick area with flat side of a meat mallet until even.
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Thinly spread ½ of the mustard over a side of each chicken piece, season with salt and pepper, then sprinkle with ½ of the breadcrumbs. Turn over chicken and repeat with remaining mustard and breadcrumbs.
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Heat a frying pan over a medium heat until hot. Add ½ of the oil, then cook chicken, in batches, for 4 minutes each side or until golden and cooked through. Transfer chicken to a tray and cover to keep warm.
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Add remaining oil to pan with lemon slices and cook for 2-3 minutes each side or until soft. Add lemon juice and capers, and cook for 1 minute. Return chicken to pan and turn to coat in sauce. Serve with steamed green beans.
Cook's tips
Evening out bread fillets
As chicken breast fillets are thicker at the top than the bottom, cutting and pounding them into even-size pieces helps ensure even cooking. Place a chicken breast fillet on a clean chopping board. Hold a large, sharp knife sideways along edge of fillet. Using a sawing motion, slice through fillet, cutting all the way through. Put each piece between 2 sheets of plastic wrap and gently pound thick portion with flat side of a meat mallet until even all over.
Make your own breadcrumbs
To make your own dry breadcrumbs, preheat oven to 150°C. Process leftover stale bread, crusts and all, to fine crumbs. Evenly spread the crumbs, in a thin layer, onto a baking tray, then bake for about 10-15 minutes until golden and the crumbs feel dry. Allow to cool completely before storing in an airtight container.
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