Easy Pan-Fried Chicken

This recipe was created by my father. We've been using Japanese Bread Flakes for pan-fries (we don't do many deep-fries around here) and the result is a meat that doesn't feel like its going to clog your arteries! This is a nice easy main course for a meal. It was also very delectable- I look forward to trying it again!

Easy Pan-Fried Chicken (and Mushrooms)

Ingredients:

chicken tenders (or chicken breasts cut/pounded thin)

1 egg

dash of water

Japanese Bread Crumbs

Seasonings (Creole mix suggested)

Olive Oil

Mushrooms, whole or sliced

Directions:

Mix egg and water to create an egg wash. Dip chicken in egg wash.

Mix Creole Seasonings (or Italian, Parmesan, whatever) with Japanese Bread Crumbs. Dip chicken in bread crumb mix.

Put olive oil in cast iron skillet (enough to just barely coat the pan). Add chicken and surround with mushrooms. Cook on high until the bottom sides of the chicken strips are brown and crispy. Flip chicken over, cover the skillet with a saucepan lid (it is okay if its a bit to small) and reduce heat. If you keep the heat around low-medium you can let the other side of the chicken heat slowly while you fix the other vegetables to go with dinner (we had mashed potatoes, string beans and asparagus).

When ready cut largest strip in middle to make sure there is no pink left.

Voila!