Chicken Cutlets

These cutlets don't last long around our home...the crunch of the panko bread crumbs is absolutely delicious. The spice recipe makes a big batch, do not use all of the seasoning up, only a light sprinkling is required.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 8  chicken breasts, skinless and boneless
• 6  large eggs, beaten
•  all-purpose flour
•  panko breadcrumbs (Japanese bread crumbs)
•  seasoning (see recipe below)

Directions

1. Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
2. Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
3. Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
4. Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
5. Drain on paper towels.
6. SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
7. *Seasoning Mix will last for quite a while and can be used to season anything.*.