Remove the sinew from the chicken tenders. Cut with a knife to spread them out to a bigger size. Rub with the ● ingredients.
Grate 1 clove of garlic and divide into 2 portions. Combine the ○ ingredients (for pre-seasoning).
Gently dry off excess moisture from the Step 1 chicken. Spread the chicken with the combined ○ ingredients from Step 2.
Combine the ingredients and combine the ingredients in separate bowls. Coat the chicken with the ingredients and then dip into the ingredients.
Heat olive oil in a frying pan and slowly cook Step 4 on low heat while covered with a lid. Flip them over and cook the same way until browned.
Story Behind this Recipe
I used my favorite chicken tenders to create a piccata with basil and grainy mustard.
Adjust the amount of spicy mustard to suit your tastes. In Step 5, pour the extra egg mixture over the top of the cooking chicken for more volume ↑ They taste delicious as is, but I like to sprinkle with rock salt.