Non-fried Healthy Chicken Breast Cutlets

• 1 Chicken breast
• 1 Salt and pepper
• 1 to coat the chicken Plain flour
• 1 Egg
• 1 to coat the chicken Panko
• 2 tbsp Vegetable oil
• 1 Grated daikon radish, chopped scallions, ponzu

1. Butterfly the chicken breast by slicing it in half horizontally.
2. Season the chicken with salt and pepper.
3. This time (as in this photo) the meat was too big, so I cut into two.
4. If your pan is big enough to fit the meat, you don't need to cut it.
5. Coat the meat with flour, dip in beaten egg, and coat with panko like making pork cutlets.
6. You could freeze them for later use.
7. To cook the frozen cutlets, defrost first before frying.
8. Heat vegetable oil in a pan.
9. Fry both sides until golden brown.
10. Slice into bite sizes and serve.

chicken, salt, chicken, egg, chicken, vegetable oil, daikon radish

Taken from cookpad.com/us/recipes/142705-non-fried-healthy-chicken-breast-cutlets (may not work)