MY THREE SEASONS FOOD BLOG
Season chicken with salt and pepper, and pound to a 1/4 to 1/3 inch thickness.
Dredge chicken in flour and shake off any excess.
Dip chicken in egg wash. Allow any excess to drip off.
Coat chicken in breadcrumb mixture. Pat to adhere on both sides.
Fry chicken in 1/4 of oil for 2-3 minutes per side or until golden brown and cooked through. Drain on paper towels or a rack.