Ingredients
1 Chicken breast
1 dash Salt and pepper
2 tbsp Flour
1 Beaten egg
1 Panko (fine)
1 Parmesan cheese
1 dash Lemon juice (if available)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Flatten and tenderize — schnitzel, chicken paillard, veal cutlet
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Take the skin off the chicken and slice diagonally in half. Flatten the chicken by pounding it with a rolling pin or the back of a knife. Preseason the chicken with salt, pepper and a couple drops of lemon juice. Using a strainer or by hand, evenly coat the chicken with some flour. Dip the chicken in the beaten egg. Coat the chicken with the mixture of fine panko and Parmesan cheese (it is up to you how much, but I like putting on lots of cheese). Pan-fry the chicken slowly using a small amount of oil. Flip over and pan-fry the other side while wiping off the excess oil. Serve it with pepper, lemon juice or your favorite sauce, and enjoy.