Fantastic crispy coating, moist juicy chicken. A new family favorite.. great weeknight meal! Serve with honey mustard dipping sauce.more
cup unbleached all purpose flour
chicken cutlets (¼ to ½ inch thick)
Salt and ground black pepper
cup vegetable oil
Adjust oven rack to middle and preheat oven to 200. Prep Breading: Spread flour in dish. Beat eggs in second dish. Spread Panko in third dish. Season and bread cutlets: Pat cutlets dry (or make chicken fingers by cutting accordingly) with paper towels and season with salt and pepper. Working with one cutlet at a time, dredge in flour, then dip into egg, and finally coat with Panko. Press on Panko to make sure it adheres. Cook Half of cutlets: Heat oil in 12 inch nonstick skillet over medium high heat until just smoking. Add half of cutlets and brown thoroughly on both sides, 4 to 6 minutes total. Cook remaining cutlets: Drain cutlets briefly on paper towels, then transfer to paper towel lined plate and keep warm in oven. Return skillet with oil to medium high heat until just smoking. Cook remaining breaded chicken. Serve with honey mustard dipping sauce.