Oven-fried Chicken

• 2 lb (1 kg) thin chicken cutlets
• 2 extra-large eggs
• 1 Tbsp Dijon mustard (optional)
• 5 cloves garlic, minced, or 1 tsp granulated garlic
• 1 tsp sea salt
• 1½ cups bread crumbs

Generously spray a baking sheet with cooking spray.

In a large bowl, combine eggs, mustard, garlic, and salt; add cutlets and mix to coat.

Pour bread crumbs into a shallow dish. Dredge each chicken cutlet into bread crumbs, pressing firmly to adhere.

Arrange on prepared baking sheet and spray generously with more cooking spray.