Panko-Coated Chicken Schnitzel

Fixings 

1/2 container universally handy flour 

3 eggs, beaten 

2 containers panko 

4 skinless, boneless chicken bosom parts (around 6 ounces each), butterflied and beat 1/4-inch-thick 

Legitimate salt and naturally ground pepper 

1/2 container canola oil 

6 tablespoons margarine 

2 teaspoons escapades 

2 tablespoons crisp lemon juice 

1 tablespoon slashed parsley 

Step by step instructions to MAKE THIS RECIPE 

Set the flour, eggs and <em>panko</em> in three separate shallow dishes. Season the chicken cutlets with salt and pepper. Dig the chicken in the flour, shaking off any overabundance, then plunge in the eggs and coat completely with the <em>panko,</em> squeezing gently to follow. 

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In each of 2 huge skillets, warm 1/4 measure of canola oil. Include the chicken and cook over tolerably high warmth, turning once, until brilliant and firm, around 3 minutes for every side. Exchange the chicken to a paper towel-fixed heating sheet and sprinkle with salt, then exchange to plate. 

In the mean time, in a little pan, dissolve the spread and cook over decently high warmth until sautéed and nutty, around 4 minutes. Mix in the tricks, lemon juice and parsley; spoon over the chicken and serve.