Baked Chicken or Pork

3 Large Skinless Boneless Chicken Breasts
Pound Chicken Breasts to even thickness (approximately 1/4 to 1/2 inch thick)
Or

6 Chicken Thighs (skin removed)
Or

6 Boneless Pork Tenderloin Chops
Pound Pork to 1/8 inch thickness

Frying Pan

1 – 3 Cups Vegetable Oil (approximately 1/4 inch deep; be sure that oil will not overflow during cooking)

Bowl 1

2 Cups Panko Bread Crumbs (or plain bread crumbs)
3 Tablespoons Parsley Flakes

Bowl 2

4 Tablespoons Flour
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Teaspoon Ground Black Pepper
1 Teaspoon Salt

Bowl 3

4 Eggs
2 Tablespoons German or English Hot Mustard
1/4 Cup Milk

Chicken Breasts or Pork Chops

Preheat oven to 400°F. Heat oil in frying pan over medium heat. Combine ingredients in separate bowls. Coat chicken or pork in flour, dip in egg-wash, coat in bread crumbs. Fry over medium heat for 1 to 2 minutes per side or until golden brown. Place in roasting pan (with rack for crispy breading) and bake for 8 to 12 minutes. Use a meat thermoter to verify minimum safe temperature

Chicken Thighs

Preheat oven to 400°F. Heat oil in frying pan over medium heat. Combine ingredients in separate bowls. Coat thighs in flour, dip in egg-wash, coat in bread crumbs. Fry over medium heat for 1 to 2 minutes per side or until golden brown. Place in roasting pan (with rack for crispy breading) and bake for 30 to 60 minutes depending on thickness. Use meat thermometer in thickest area next to the bone to verify minimum safe temperature