If you can master this technique for making Paneed Chicken you will be the new sheriff in town.
4 boneless skinless chicken breasts
1 cup all-purpose flour
1 1/2 teaspoons Creole seasoning
1 large egg, beaten
1/4 cup milk
1 cup Italian bread crumbs
1/4 cup panko
1/4 cup finely grated Parmesan cheese
Zest of half a lemon
Salt and pepper to taste
Extra virgin olive oil or canola oil, for pan-frying
Place chicken between two sheets of waxed paper. With the flat side of a meat mallet, pound each breast about 1/4-inch thick; cut large pieces in half. Season both sides of chicken with salt and pepper; set aside. In a large skillet, heat about 1/4-inch of oil to 300 to 320 degrees (you may need to adjust temperature during cooking process to avoid burning).
Meanwhile, combine flour and Creole seasoning in a large shallow dish. In a separate dish, combine beaten egg and milk; season to taste with salt and pepper. In a third dish, combine bread crumbs, panko, Parmesan cheese, lemon zest and salt and pepper to taste. Working in batches, dredge chicken in seasoned flour, dip in egg wash then coat thoroughly with bread crumb mixture. Shake off excess crumbs and gently lower chicken into hot oil. Fry until golden brown on both sides, about 3 minutes per side. Drain on paper towels. Serve immediately. Serves 4-6.