Ingredients

• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 large egg, lightly beaten
• 1 cup whole-wheat panko (Japanese breadcrumbs)
• 4 (4 ounce) chicken cutlets (about 1/4 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoons olive oil
• Lemon wedges (optional)
• Cooking spray

Instructions

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, egg, and panko each in a shallow dish. Sprinkle chicken with salt, pepper, and garlic powder. Dredge chicken in flour. Dip in egg; dredge in panko. Discard any remaining flour, egg, and panko.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Coat chicken with cooking spray. Add half of chicken to pan; cook 3 minutes or until golden. Turn chicken over. Cook 3 minutes or until chicken is done. Transfer to a plate; cover and keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken. Serve with lemon wedges, if desired.

Notes

https://www.mommysroadtohealth.com/schnitzel-chicken/