Cut each chicken breast crosswise in half so you end up with 4 chicken cutlets. Wash and pat them dry really well. Season with salt and pepper to taste.
Heat vegetable oil in a non-stick frying pan. While the oil is heating up, prepare the breading station for the standard breading process.
Place the all-purpose flour on a shallow plate and season with pinch of salt. Break the egg into another medium shallow bowl and whisk lightly seasoning it with a pinch of salt too. Finally place the panko on another shallow plate and mix in the grated parmesan cheese (You won’t need to season panko since parmesan is already very salted). This completes your breading station.
Take one chicken cutlet at a time and place on the all-purpose flour. Dredge both sides of the cutlet with flour and shake off any excess.
Now dip the floured cutlet into the beaten egg and cover both sides. Finally dredge the cutlet both sides with parmesan mixed panko pressing the breadcrumbs to stay put on the cutlets.
Now place the breaded cutlet on the hot oil and let it cook undisturbed for 4 to 5 minutes on medium low heat. Then flip it over and cook the other side for 5 to 6 minutes more. The actual time taken to cook the chicken will also depend on the thickness of the cutlet you are using. To check the doneness, you can insert a toothpick into the thicker side and if it goes in smoothly, the chicken is cooked. To be extra sure, check if the temperature on an instant-read thermometer reads at least 165 F when inserted into the thickest portion.
Take the cooked chicken breast out and place on a paper towel to soak excess oil.
Drizzle some lemon juice over your juicy and crispy chicken breast and serve hot with extra lemon wedges and some hot and spicy ketch up!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/09/best-ever-crispy-chicken-breast/