2
large boneless, skinless chicken breasts, butterflied
1½ teaspoons
kosher salt
Freshly cracked black pepper
2
large eggs
⅓ cup
all-purpose flour
1½ cups
panko breadcrumbs
⅓ cup
vegetable oil
Method
Working with 1 piece of chicken at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each chicken breast to ½ -inch thickness. Season the chicken on both sides with the salt and pepper.
In a shallow bowl, beat the eggs. Place the flour in a separate shallow bowl and the panko in a third shallow bowl. Dip each piece of chicken into the flour and coat on both sides. Then dip into the egg, allowing the excess to drip off. Press the chicken into the panko to coat evenly.
Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Once the oil is glistening, add 2 pieces of chicken and cook, undisturbed, until golden brown, 3 to 4 minutes, each side. Repeat with the remaining chicken, adding 2 tablespoons of oil each time.
Transfer the chicken to a cutting board to cool, then slice.
