No exactly low-fat, but delicious.  It’s a new recipe in my meal rotation!

Makes 2 servings

INGREDIENTS

•1/2 cup all-purpose flour (I used gluten-free)

•1 large eggs

•3/4 cups panko breadcrumbs (I used gluten-free)

•1/4 cup grated Parmesan

•1 tablespoon mustard powder

•1 teaspoon Italian seasoning or oregano

•2 small skinless, boneless chicken cutlets pounded to 1/4″ thickness

•3-4 tablespoons olive oil

•1/2 lemon, sliced in quarters

Salt, freshly ground pepper to taste

PREPARATION

Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, Italian seasonings and mustard powder in a third shallow bowl and season mixture with salt and pepper and whisk to combine.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. Heat olive oil on medium to high heat; add chicken and cook 3-4 minutes per side. Serve with lemon.