Shirley’s Cajun & Panko Chicken Breast Sandwich Fillet

Ingredients:
chicken breast  halves
cajun seasoning
panko (Japanese) bread crumbs
eggs, beaten
cooking oil/olive oil – 3 to 1 oil to olive oil

Directions:
Remove excess fat and tendon from chicken breast half.  Fillet chicken breast into three slices.  Put cajun season, panko bread crumbs and beaten eggs in separate shallow dishes.  Coat chicken breast with cajun season.  Dip coated chicken breast in beaten egg – let excess drip off.  Coat cajun/egg breast with panko bread crumbs.  Do the same for all fillets.
Heat 1/8 inch or less oil in heavy skillet until bead of water evaporates.  Fry chicken fillet on first side for 4-5 minutes or until brown.  Turn over and finish browning on the second side until chicken is no longer pink and juices run clear.  Fillet should be crispy on both sides.  Prepare sliced bun with favorite condiments and/or vegetables.