4small skinless, boneless chicken cutlets (about 1 1/2 pounds total), cut in half so the cutlet is half as thick*
Canola oil for frying
1lemon, halved for serving, if desired
Instructions
Place flour in a shallow bowl.
Beat eggs in a second shallow bowl.
Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture generously with salt and pepper.
Create an assembly line with the first being the sliced chicken, then the flour, next the egg and finally the Panko crumb mixture.
Place a pan at the end to place the chicken on when dipped and prepared for cooking.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess.
Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl.
Coat with panko mixture, pressing to adhere.
Heat about 1/2 cup of Canola oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding oil to pan between batches if needed.
Cook until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with dipping sauce, or serve with lemon slices for squeezing on top.
Notes
-The recipe is called Panko Chicken Strips, but as you can see, I don't usually cut the chicken into small strips.-Instead of pounding the chicken until it is thin, I simply slice the chicken in half so it is half as thick. This eliminates the need to pound the chicken and saves on clean up and prep time. Pounding the chicken does tenderize, so if you like super tender chicken, pound away!