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Skillet Chicken Cutlets
fm the chef at The Lost Kitchen
  • 2 boneless, skinless chicken breasts
  • 1 cuppanko breadcrumbs
  • ½ cupcrushed cornflakes
  • 1 tablespooncornstarch
  • ½ cupwhole milk
  • 1 large egg
  • 2 tablespoonsDijon mustard
  • ½ cupall-purpose flour
  • ¼ cupdry mustard
  • kosher salt and freshly ground black pepper
  • 1 tablespoonfennel pollen
  • vegetable or canola oil, for shallow frying
  • flaky sea salt, for finishing
  • lemon wedges, for serving
  • shaved Parmesan, for serving
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