Instructions

• Begin by cutting each breast down the middle lengthwise but not all the way through. You want the chicken breast to open like a book. After slicing open each piece of meat, lay it flat and open on a sheet of plastic wrap. Cover with another sheet of plastic wrap and pound with a meat mallet or the like until 1/2″ thick.
• In a shallow, rimmed bowl, pour a cup or so of panko and season well with salt and fresh pepper. Into another bowl, spoon some Dijon mustard (~1/4 c).
• Heat a 10″ skillet over medium-high heat. While it’s heating, dredge the chicken paillards (+ pancetta if you’re using), front and back, first in mustard and then in the panko mixture.
• Pour 2 T extra-virgin olive oil into the skillet and when warm, put each panko-crusted paillard in. Cook, flipping occasionally, until the chicken is cooked through and panko is golden-brown (or a little darker).