Chicken Cutlets

Directions

1. Pat the chicken tenders dry on all sides with a paper towel. Pound them using the textured side of the mallet until they’re about ½” thick.

2. Set up your dredging station. On one plate, combine the panko, breadcrumbs, salt, paprika, and oregano. On another plate, mix together the flour and salt. On the third plate, whisk together the eggs, mustard, tamari, turmeric, and avocado oil. 
3. Using tongs, dredge the chicken in the flour, then the egg, then the breadcrumbs. Push the tenders in the breadcrumbs so they stick to the tender as much as possible. 
4. Set the breaded chicken tenders on a plate while you repeat with each one. Make sure to evenly cover the tenders on all sides.

5. Once the chicken is breaded, heat about an inch of oil over medium-high heat in a large frying pan. Once the oil is hot (350°F with a thermometer or until the end of a wooden spoon bubbles when you insert it in the oil), add the breaded chicken, making sure not to crowd the pan. Cook for 5-7 minutes on each side, until the outside is golden brown and the inside reads 165°F with a thermometer. 

6. Use tongs to transfer the tenders to a wire rack to cool. Let rest for 10-15 minutes and serve with your favorite dipping sauce. Store any leftovers in an airtight container in the fridge for up to 4 days.