1 egg white
1 tsp water
3/4 cup panko (light
2 tbsp olive oil, divided
1 lb chicken breast cutlets—4
*If you buy the chicken as 2
skinless breasts, cut each breast in half lengthwise. Put chicken between 2 sheets
wax paper and pound to make it evenly thick, about one-half to three-quarters of an
Put egg white and water in a
shallow bowl. Beat lightly. Dip cutlets in egg wash.
Spread some panko on wax paper.
Cover the cutlets with panko, pressing the crumbs onto the chicken.
Put 1 tablespoon of the olive oil
in a 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 the chicken. Cook