Preheat oven to low heat, about 200 F or 100 C.
In a small mixing bowl add your bread crumbs, cumin, dill, parsley, coriander, thyme and salt and stir until fully combined.
Pour breadcrumb mix out on one plate, the flour out on another plate, and in bowl whisk your two eggs well. You'll want to keep these 3 dishes right next to each other on counter.
IF you are frying up any lardons/pancetta/bacon for the side salad do so in the skillet before moving to step 5. Fry per salad instructions, set aside and then use same skillet in next step.
Add your vegetable oil to a medium/large skillet and heat over medium heat.
While oil heats, slice chicken breasts in half, between top and bottom, in order to keep full shape but reduce thickness by half. Dredge each chicken breast slice into the flour until fully coated, through the egg until fully coated and then repeat back into the flour and egg, and finally adding to the breadcrumb plate and dredging through crumbs until fully coated.
Line a new plate with paper towels and get ready to start on chicken.
Place two of your chicken pieces into the oil and cover pan. After five minutes remove lid, flip chicken carefully using tongs and then re-cover for another 4-5 minutes. Breading should be golden brown. Remove chicken to plate lined with paper towel to cover and then work your second batch of chicken in the same manner. (If you can fit all four pieces in at once without them overlapping, go for it in one batch). Transfer chicken that is on paper towel to a baking sheet, add second batch of chicken to paper towel when done to soak up oil and then move to baking sheet with first batch of chicken. Put chicken in oven on low heat to keep warm and crisp while we finish the rest of the meal.
Slice your banana in diagonal cuts to get oval slices as pictured. Toss (or eat) the ends. Melt 1 tbsp butter in a small skillet over medium heat. (You can use same skillet as chicken if you want, just make sure to be careful disposing of hot oil and then wipe clean cautiously). Add banana slices to pan and cook a couple minutes on medium heat then reduce to low to keep warm.
In a small saucepan melt your 2 tbsp butter for bechamel sauce over low/medium heat. Once fully melted add in your flour and whisk quickly until an even paste is formed. Pour in milk, nutmeg, salt & pepper and turn heat to medium / high, whisking constantly until a low boil starts. Let bubble only about 15 seconds and then reduce heat to low and allow to thicken into a nice creamy texture. If you over boil it will thicken to much, but fret not.. whisking in a couple tbsp of milk will help.
Lastly in a small sauce bowl mix together dijon and honey for serving.
IF you are serving the salad, now is a great time to assemble and add to plate.
Remove chicken from oven, layer 2 pieces per plate (or only 1 if desired), drizzle bechamel over the chicken, top with sauteed bananas. Serve your honey mustard on the side.
ENJOY!
