2 (4-6 ounce) breast of chicken, pounded between plastic wrap to about ¼ inch thick
2 cups AP Flour in a flat pan
2 eggs with 1 tablespoon water whisk, add pinch of garlic powder and onion powder if desired
2 cups breadcrumbs, my favorite are Japanese Panko, but use your favorite!
Optional flavoring for breadcrumbs:
1 tablespoon fennel seed
1 tablespoon mustard seed
If you decide to use the spices above, just mix them into your breadcrumbs. Dip each pounded chicken breast first into the flour on both sides, shake off excess, then into the egg, then into the breadcrumbs, making sure the chicken is well coated.
Place into a fry pan filled about 1 inch high with hot canola or grape seed oil on medium heat. Cook until golden brown on both sides. Season with salt and serve with lemon wedges.