Crispy Chicken Cutlets

• 2 Chicken Breasts, sliced in half and pounded thin
• Salt & Pepper
• 1/2 Flour, or GF Flour
• 1/2 Panko Breadcrumbs
• 2 tsp. Italian Seasoning
• 2 tsp. Garlic Powder
• 2 Eggs, for egg wash
• Oil for frying, such as Peanut Oil

1. Preheat the oven to 400*F.
2. Season the chicken with salt and pepper on both sides, set aside.
3. Make your breading station. Put the egg wash with a few tablespoons of water in one bowl, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.
4. Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko.
5. Heat up a stainless steal pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire rack over a sheet tray. Do this with all the chicken.
6. Transfer the sheet tray to the oven and bake for 5 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and serve!

Source: Crispy Chicken Cutlets – GF – Kelly’s Clean Kitchen (kellyscleankitchen.com)