Breaded Pan-Fried Chicken

2 boneless chicken breasts, thighs, or tenders
1 egg, beaten in a bowl
1 T poultry seasoning
1/2 tsp salt
1 cup panko bread crumbs

Mix bread crumbs and seasonings into a salad bowl.
Dip chicken first into egg, coating all sides, then dip into breadcrumbs, coating all surfaces. Set onto cookie sheet and let rest at least 20 minutes. This is important. Otherwise the breadcrumbs will fall off when you cook them.

In a frying pan, add 2 T. olive oil over medium low heat and fry the chicken, face down for 5 minutes, then flip and reduce heat to low for 15 minutes until done and bread crumbs browned. This should be enough. The thinner the chicken is, the quicker it cooks. A thick piece needs lower heat and longer time.

Serve with rice and either zucchini or yellow squash or steamed broccoli and a chefs green salad. White wine is appropriate with this dish, as well, a chenin blanc or cabernet blanc. A chardonnay or pinot grigio is probably too strongly flavored for this dish, which is pretty light and delicate.