3 tablespoons (45 ml) Dijon mustard

1 teaspoon (5 ml) white wine vinegar

1/2 teaspoon (2.5 ml) salt

1/2 teaspoon (2.5 ml) ground black pepper

2 lbs (1 kg) chicken cutlets

1 1/2 dry English muffins, cut into pieces

3/4 cup (180 ml) grated Parmigiano-Reggiano cheese

1 tablespoon (15 ml) unsalted butter, melted

Salt and pepper

In a large bowl, combine the mustard, vinegar, salt, and 1 ml (1/4 teaspoon) of pepper. Add the chicken and coat thoroughly. Cover and refrigerate for about 2 hours.

With the rack in the middle position, preheat the oven to 230 °C (450 °F). Line a baking sheet with parchment paper.

In a food processor, pulse the English muffins into breadcrumbs.

In a bowl, combine the breadcrumbs, Parmesan cheese, butter, and remaining pepper. Press the cutlets in the breadcrumb mixture to coat and place on the baking sheet.

Bake for 15 to 20 minutes or until the chicken is cooked.

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