Groceries

• 4-6 boneless, skinless chicken thighs
• 1 1/2 c panko
• Brioche hamburger buns
• cabbage (for condiment)

Pantry

• 3 lg eggs
• 1/2 c potato starch
• some salt, some pepper
• some garlic powder
• some mushroom seasoning (from local Asian-mart)
• some smoked paprika
• 1/2 c vegetable oil for frying

1. Place potato starch, eggs, and panko in three separate dipping containers. Season the potato starch and eggs with salt and pepper. Whisk eggs to blend. Fit a rimmed baking sheet with a wire rack.
2. Flatten chicken thighs with meat mallet. Season both sides with salt and pepper and garlic powder. Season crumbs with smoked paprika, mushroom seasoning, and whatever else you think might be good.
3. One at a time, dip the cutlets into potato starch (pat off excess), then egg (drip excess), then crumbs. Place aside on a plate/sheet.
4. Pour oil in large skillet to depth of 1/4 in. Add more oil if necessary. Heat over medium-high until very hot, 5-6 mins (A pinch of panko should bubble and float to the surface within a couple seconds). Lower cutlets into oil. Fry 2-3 mins. Turn and cook until evenly browned on second side, 1-2 mins more. Transfer to wire rack and season with salt.
5. Put it on bread with condiments and eat!

Notes

This was adapted from "Everybody Loves a Chicken Cutlet, pp 54-55 “That Sounds So Good” by Carla Lalli Music.