Pan fried chicken cutlets

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Hurray for giant meal portions for the low cost of $8. This easily could feed 4 adults. Granted, I do shop sales but this is not an expensive meal. Did I mention it is the crunchiest yet tender chicken ever?

4 chicken cutlets

1 cup flour

2 teaspoons salt

2 teaspoons pepper

2 teaspoons garlic powder

2 eggs beaten

1 package panko italian bread crumbs

2 tablespoons butter

2 tablespoons olive oil

Place the chicken in a sealed bag. Cover it with a towel. Use a mallet to pound it to 1/2 inch thick or less.

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Mix 3 separate plates for dipping: One with flour, salt, pepper and garlic, one with egg, and one with panko. Sorry this photo was before I beat the eggs.

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Dip each cutlet in flour. Really press the flour into the meat firmly to get a crust that will not fall off. Then place it in egg. Then coat it with panko again pressing firmly.

Heat the oil and butter until just boiling. Turn down heat slightly to medium. Place cutlets one or two at a time. Cook for 3-4 minutes on each side until browned. Transfer the cutlets to a cooling rack on top of a cookie sheet. Keep warm in a 175 degree oven until ready to eat. I change my oil out between the batches of cutlets to not get burned flavor.

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We ate this with buttered spaghetti noodles with red pepper flakes and baked asparagus, onion and yellow bell pepper.

 

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