This is a staple at Westside Markets and our customers love it!
2 whole chicken breasts, boneless, skin off
4 eggs, beaten
1 cup all-purpose flour
1 tablespoon finely chopped oregano, reserve 1/2 teaspoon for garnish
1 tablespoon orange zest
2 cups panko (Japanese style bread crumbs) 2 cups toasted pumpkin seeds
1 tablespoon kosher sea salt
1 tablespoon freshly ground black pepper
1 cup sunflower oil
1 lemon, halved for garnish
1) Preheat the oven to 350 degrees Fahrenheit
2) Lay the chicken breast flat and with a sharp knife parallel to your cutting surface, carefully slice the chicken breasts in half lengthwise.
3) Place the chicken halves on a piece of plastic wrap and cover with another piece of wrap.
4) Pound the chicken with a meat mallet to form the chicken into cutlets about 1/4" thick. Set aside.
5) Place the beaten eggs and the flour in separate shallow bowls or trays.
6) Place the oregano, zest, panko, and pumpkin seeds in another shallow bowl or tray and mix well.
7) Season each chicken cutlet with salt and pepper and dredge each individual cutlet in the flour to coat, then the egg, and finally the panko and seed mixture.
8) Make sure the cutlets are well coated; if necessary dab more flour and egg onto areas that are bare and dredge in the panko and seed mixture again.
9) Heat the oil in a large saute pan on medium high heat for about 3-4 minutes.
10) Lightly saute the coated chicken cutlets individually until they reach a golden color, about 1-2 minutes on each side. Drain. Remove chicken from the pan. Add lemon halves to pan and cook until lightly charred.
11) Bake the cutlets on a parchment-lined baking sheet for 15-20 minutes, or until they are golden brown and the chicken has reached dan internal temperature of 165 degrees Fahrenheit.
Serve cutlets with mashed potatoes or French fries. Garnish with charred lemon halves and reserved chopped oregano.