Chicken À La Diable

• 1 cup all-purpose flour
• 3 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 6 tablespoons Dijon mustard
• 1/2 teaspoon cayenne pepper
• 1 cup fresh white bread crumbs
• 4 skinless, boneless chicken breasts, pounded to 1/2" thickness
• 3 tablespoons olive oil

1. Preheat oven to 375u0b0F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
2. Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
3. Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.

flour, kosher salt, freshly ground black pepper, eggs, mustard, cayenne pepper, fresh white bread crumbs, skinless, olive oil

Taken from www.epicurious.com/recipes/food/views/chicken-a-la-diable-367731 (may not work)