4-ounces (about half a box) shrimp chips (also called prawn flavored chips), uncooked
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 pound thin-sliced chicken breasts
Canola or vegetable oil
Place the shrimp chips, in batches if necessary, in a food processor or blender. Grind the chips until they resemble coarse sand. Transfer the ground chips to a wide, shallow bowl. Mix in the garlic powder and pepper.
In a second wide, shallow bowl, whisk together the eggs and mustard. Set aside.
One at a time, place the chicken breasts between sheets of plastic wrap and use a meat mallet or rolling pin to gently but firmly pound the breasts until evenly flat.
In a large, deep skillet, add about 1/8 to 1/4 inch of oil. Heat over medium until the oil bubbles when touched with the tip of a wooden spoon or chopstick.