This is a simple yet impressive dish. It’s got an Italian flair and I like to serve it with penne pasta or vermicelli, with a nice marinara sauce, and a green vege. Serves four.

4 Skinless chicken breasts

2 Eggs, beaten with water below…

1/4 Cup water

1 Cup bread crumbs

1 Tsp ground oregano

1 Tsp ground basil

1 Cup grated parmesan

3 Tblsp Dijon mustard

1 Tblsp butter

1 Tblsp soy sauce

Preheat your oven at 450 degrees with rack in the middle. Throw all the ingredients other than chicken and eggs into your food processor and buzz enough to blend well. Place your chicken breasts on a cutting board between a couple of sheets of wrap or gallon plastic bags and pound with a flat meat pounder until 3/8ths to 1/2 inch thick. Dredge in egg/water mixture then in parmesan/bread crumb mixture. Place the cutlets on a no-stick cookie sheet and bake for 20 minutes until done through. Enjoy.