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In a bowl whisk mustard and eggs. In another combine bread crumbs, salt, pepper and garlic powder. Dip pounded chx into egg mixture, then in bread crumb mixture, coating well. Heat oil (do in 2-3 batches as not to overcrowd pan). Cook chicken about 4-5 minutes per side, remove and transfer chicken to platter until all chicken is done. In pan mix glaze ingredients. Bring to a boil, add chicken and spoonsauce over top to coat and reheat chicken. Serve warm with rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Concentrated lemon — cakes, frostings, glazes, curds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying