Crispy Pan-Fried Chicken Cutlets

Slice each chicken breast in 1/2 to create 2 thinner cutlets, then use a meat mallet or rolling pin to flatten each cutlet.

Pay dry with paper towels.

Create the flour mixture using 1/2 cup flour, 1/4 cup cornstarch, 1.5 tsp salt, 1 tsp each of garlic and onion powder, 1/2 tsp each of paprika and black pepper.

In another dish, whisk 2 eggs and 2 Tbsp of milk together.

In a 3rd dish, mix 3/4 cup panko breadcrumbs, 1/4 cup shredded parmesan, plus a little of the spices listed above too for some extra flavor!

Heat avocado oil, lard or tallow in a cast iron skillet. We want the oil to be 1/2 inch or more deep.

Dip each chicken cutlets into the flour mixture, pressing the flour into the chicken. Next is the egg mix, then into the panko making sure to fully press the mix into the chicken. Repeat for each piece of chicken.

Once the oil is hot, cook the chicken in the skillet for a few minutes per side on medium heat. Don't overcrowd the pan!

Cook each piece to an internal temp of 165 degrees.

Serve with mashed potatoes and steamed veggies, over a salad or on a sandwich. These are so versatile!