Instructions
Step 1. Prepare Fish/Chicken:
- If using fish, pat dry thoroughly. If using chicken breasts, slice them horizontally to create thinner cutlets, about 1/2 inch thick, and lightly pound them to an even thickness if needed.
- Season both sides with salt and pepper.
Step 2. Set Up Breading Station:
Prepare three shallow dishes:
- Dish 1: Flour mixed with garlic powder and onion powder.
- Dish 2: Beaten eggs.
- Dish 3: Panko breadcrumbs.
Step 3. Bread the Cutlets:
- Dredge each fish/chicken piece first in the seasoned flour, shaking off excess. Then, dip it into the beaten egg, ensuring it’s fully coated.
- Finally, generously coat with Panko breadcrumbs, pressing gently to make sure they adhere well.
Step 4. Fry Cutlets:
- Heat about 1 inch of oil in a large skillet or deep pan over medium-high heat.
- Once hot (a breadcrumb sizzles immediately when dropped in), carefully place 2-3 cutlets in the pan, ensuring not to overcrowd.
Step 5. Cook Until Golden:
- Fry for 3-4 minutes per side, or until deeply golden brown and crispy, and cooked through (fish will flake easily, chicken internal temperature 74°C / 165°F).
- Remove with tongs and place on a wire rack set over paper towels to drain excess oil.
Step 6. Serve:
- Serve the hot, crispy cutlets immediately over a bed of shredded cabbage or coleslaw.
- Garnish with chopped fresh parsley or chives. Serve alongside steamed rice and your favorite dipping sauce.