Flour – about 1/2 cup
one egg – slightly beaten with about 1 tablespoon of water
1 cup -Seasoned Bread Crumbs (I used Panko Bread Crumbs and seasoned them with a bit of salt, pepper, paprika, and Italian Seasoning)
Chicken Breast (I used two chicken breasts and cut off the chicken tender and breaded those for my son)
2 tablespoons olive oil
Place the flour on a plate, the beaten egg on a plate, and the breadcrumbs on a plate. These are the dredging items.
To tenderize the chicken breast I pounded it out with a meat tenderizer (hammer thing not sure of the name). I place the chicken breast on my cutting board and cover it with a piece of plastic wrap and then pound away until the chicken is thin about 1/4 – 1/2 inch. Using the plastic wrap keeps the chicken pieces from flying all over the place.
Put the olive oil in a fry pan on medium high heat. While the oil is heating up it is time to dredge the chicken. First put the chicken in the flour and turn until coated well. Next dip the chicken in the egg and coat well. Lastly dip the chicken in the breadcrumbs and coat well. Put the chicken in the pan and cook 7 minutes on each side being careful not to dislodge the breading.