Instructions

1. Slice the chicken breast in half along the width.
2. Place the cutlets between two pieces of plastic wrap and gently pound the cutlets until about 1/8-inch thick.
3. Place the flour in a bowl, beaten egg in a second bowl and panko, seasoned with salt and pepper, in a third bowl.
4. Coat the cutlets with flour (using your fingers), then with the egg (using tongs) and finally with the panko (using your fingers). Save the remaining panko.
5. Place the cutlets on a plate, cover with plastic wrap and refrigerate for about 20 minutes.
6. Preheat oven to 350⁰ F. Place rack in middle position.
7. Preheat a nonstick pan and add some vegetable oil, about 2 tablespoons.
8. In the meantime, coat the cutlets with the remaining panko. Cook the cutlets, about 5 minutes on each side, over medium low heat.
9. Place the cutlets over a baking tray lined with parchment paper (you may also place the cutlets on a rack over a baking tray).
10. Cook for 20 minutes.