Breaded Chicken Steaks

Components 1½ pounds large Chicken Breasts (boneless, skinless (about 2 breasts)) 1 ½ teaspoon Salt 1 ½ teaspoon Garlic Powder ½ teaspoon Onion Powder ¼ teaspoon Black Pepper ¾ cup All Purpose Flour ¾ cup Cracker Meal or Plain Bread Crumbs 2 large Eggs (beaten) Canola (for frying) Method Cut each chicken breast in half, lengthwise. Lay one or two pieces of the chicken on a cutting board and cover with plastic wrap.

Pound each chicken breast using a meat mallet until they are about ¼ inch thick. Add the salt, garlic powder, onion powder and black pepper to a small bowl and mix well to combine. Sprinkle the chicken on both sides with about ½ of the seasoning mix.

Using a large baking sheet, or two plates, add the flour to one side and the cracker meal to the other. Season the cracker meal with the remaining seasoning mix and stir with a fork to combine. Working with one piece of chicken at a time, coat it lightly with the flour.

Dip the chicken in the egg mixture; make sure the chicken is evenly moist. Place the chicken in the cracker meal, make sure there is an even coating, and press down gently to make it stick.

Shake off the excess and place the chicken on a pan or plate and repeat with the remaining pieces. If you're stacking the chicken, use a piece of parchment paper so the coating does not stick to itself and flake off. Preheat the oven to warm, or to its lowest setting Fry the Breaded Chicken Steaks: Cover the bottom of a large, deep skillet with about a ¼ to ½ of an inch of oil.

When the oil is hot, but not smoking, add 1 or 2 pieces of chicken (depending on the size) do not overcrowd the pan. Fry the chicken breast for about 1-2 minutes per side, turn and repeat until golden brown (use tongs to turn the chicken so the breading does not flake off). Remove the breaded chicken steak from the skillet and place it on a baking sheet that is lined with a cooling rack.

Place the chicken in the oven to keep it warm.