Panko Crusted Chicken Cutlets

Panko Crusted Chicken Cutlets chicken cutlets 1 1/2 cups panko bread crumbs - crushed 1 tsp. granulated garlic 1 tsp. onion powder 1 tsp. dried parsley flakes 1/2 tsp. salt 1/2 tsp. black pepper 1 egg 2 tbsp. milk (or water) 3 tbsp. butter 3 tbsp. olive oil Wash your chicken under cold running water and pat dry with paper towels. In a bowl crush the panko bread crumbs with your hands so you get some a little finer along with the regular texture of the bread crumb. Add in all of the dried spices and mix well. In a second bowl whisk together the egg and milk (or water). Dredge the chicken in the egg wash, allow it to drain off then place the cutlet in the bread crumb mixture and press down to help the crumbs adhere to the chicken. Bread both sides and do in batches as necessary. Set a skillet over medium heat and melt the butter and olive oil. When it starts to bubble, add in the chicken pieces. Raise the heat slightly if needed and be careful to adjust the heat down if your pan is getting too hot. You want a nice golden crust and the chicken to cook. Cook each side for about 2-3 minutes until golden brown. If your cutlets are a little thicker than 1/4 inch, you can turn the heat down to low and cook for about 1 more minute per side.