Crumb Coated Chicken
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
1 egg, beaten
1/2 cup panko (Japanese) bread crumbs
1 tablespoon olive oil
Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, egg and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in egg, then coat with crumbs.
In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa. Yield: 2 servings.