1 egg white
1 tsp. water
3/4 cup panko (light Japanese-style breadcrumbs)
2 tbsp. olive oil, divided
1 lb. chicken breast cutlets—4 pieces*
*If you buy the chicken as 2 skinless breasts, cut each breast in half lengthwise. Put chicken between 2 sheets of waxed paper and pound to make it evenly thick, about one-half to three-quarters of an inch.
Put egg white and water in a shallow bowl. Beat lightly. Dip cutlets in egg wash.
Spread some panko on waxed paper. Cover the cutlets with panko, pressing the crumbs into the chicken.
Put 1 tablespoon olive oil in large frying pan and heat to medium high. Add chicken and cook about 3 minutes, until golden. Add the second tablespoon of olive oil when turning chicken. Cook 2 minutes more.