Directions:

• Place eggs into a shallow dish.

• In a food processor pulse panko crumbs and granola. Place the breadcrumb mixture into another shallow dish.

• Place flour into a third shallow dish.

• Season the chicken cutlets with salt and pepper.

• Set heat to medium and add ⅛ inch of oil in a large frying skillet.

• While the oil heats, dip the cutlets one by one first into the flour (shake off excess) then into eggs and finally into the granola panko mixture.

• When the oil is hot, place the chicken cutlet onto the skillet.

• When the bottom is golden brown, in about 3 minutes, flip and brown the other side.

• Transfer to a platter lined with paper towel.

 

**Gluten-Free dishes, source Gluten-Free Ingredients