Step 1

Prepare the chicken breasts. Remove any fat from the chicken breasts and cut them horizontally with a knife to form cutlets. Tenderize them by pounding them with a meat tenderizer until you get an even thickness of a quarter to one third of an inch. This makes the chicken thin enough for shallow frying as well as improving its texture. (Note 4)

Step 2

Mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper and salt in a bowl.

Step 3

Crack the egg into another bowl and beat.

Step 4

Place the panko breadcrumbs in a third bowl.

Step 5

Place each chicken breast into the flour until coated, then dunk them in the beaten egg and finally place them in the panko breadcrumbs until they are covered.

Step 6

Place a frying pan on a high heat and fill with ¼ inch of oil. Add one breadcrumb to check the oil is hot. If it sizzles and quickly burns up you are good to go, but if it sinks you need to wait a little longer for the oil to become hot.

Step 7

Place the panko-coated chicken breasts into the pan and fry for 1.5 to 2 minutes on each side. (Note 5)

Step 8

Place the chicken breasts onto a board and allow them to rest for a few minutes. (Note 6)

Step 9

Slice and serve immediately with lemon wedges and your desired sides.