Prep time: 15 minutes

Cook time: 4-6 minutes per batch

Materials:

• 1 lb. chicken tenders
• 1/2 cup flour
• 2 cups Panko
• 2 eggs
• Salt and pepper to taste
• Neutral oil for frying

Process:

1. Pound your chicken tenders to your desired thickness. Salt and pepper each cutlet and set aside.
2. In a bowl add in the flour and season with salt and pepper. Mix well.
3. In a separate bowl add in the 2 eggs and again season with salt and pepper. Using fork break up the eggs and mix them with the salt and pepper.
4. In a final bowl add in the Panko and season with salt and pepper. Mix well.
5. Taking one piece of chicken at a time coat in the flour, then directly into the eggs and finally into the Panko, making sure to pat the Panko breading into the chicken.
6. Pour enough oil for a shallow fry into a medium sized skillet. Keeping the heat on medium/ high let the oil heat up.
7. Once the oil is nice and hot place a few cutlets into the oil making sure not to overcrowd the pan.
8. Fry for 2-3 minutes on each side (timing will vary depending on thickness of chicken). Remove from pan and continue to fry the remaining cutlets.
9. Serve with rice, salad or ENJOY on it’s own.