Chicken Cutlets - cooking recipe

Ingredients

8 chicken breasts, skinless and boneless
5 eggs, beaten
flour
panko breadcrumbs (Japanese bread crumbs)
seasoning (see recipe below)

Preparation

Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
Drain on paper towels.
SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
*Seasoning Mix will last for quite a while and can be used to season anything.*.