Gluten-Free Crispy Chicken Salad

Pound the chicken to flatten. Season with salt and pepper — I like to be liberal with both.

In a bowl, whisk the eggs and mustard until well combined. Pour the panko into a separate bowl. Set the bowls next to each other for dredging.

Dip a piece of chicken into the egg mixture, shaking off the excess. Then, coat the chicken in panko on both sides.

In a large nonstick skillet, pour enough oil to fully cover the pan—don’t skimp on the oil! Heat the oil over medium heat. Drop in the garlic, sauté until golden, then discard the garlic.

Transfer the chicken into the pan and fry until golden brown on both sides and cooked through (about 3-4 minutes per side or until the internal temperature reaches 165°F).

Cooking time will vary depending on the thickness of the chicken. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.

Slice, squeeze some lemon juice on top and serve! Enjoy!