Who doesn’t love a good crispy chicken cutlet?

There really is nothing bad about a chicken breast that’s been halved, pounded, dredged in egg, and coated with all the crispy goodness you could ever want.

It goes with anything and everything.

And is 100 % family friendly.

Ingredients:

4 chicken breasts, skinless and boneless

6 eggs

2 cups pork panko

1 cup cornmeal

1 tsp salt

1 Tbsp trader joe’s onion salt

1 tsp dried italian parsley

avocado oil

Directions:

Preheat oven to 425.

Slice each chicken breast in half horizontally, to halve the thickness. Pound each half out, until cutlets are thin.

In a large bowl, whisk eggs until scrambled. Add in chicken breasts to coat.

In another large bowl, whisk together panko, cornmeal, salt, onion salt, and parsley until combined.

Line a large sheet pan with foil, and top with a wire rack.

Coat the bottom of a large cast iron skillet with avocado oil, about 1/4 inch full. Heat on medium high.

Dip chicken breasts in panko mixture until coated. Then place in cast iron skillets in batches.

Brown chicken breasts on both sides and set on wire rack.

Once all chicken breasts have been browned, place pan in oven and cook for 15 minutes, until chicken is cooked through.

Let rest 5 minutes before serving.