Breaded chicken with Naturalvert original granola

• (4) 6-8 ounce boneless, skinless, chicken breast made into cutlets
• Salt and Pepper
• ¾ cup olive oil
• Lemon wedges

Breading

• 1 ½ cups breadcrumbs (naturalvert original granola)
• ¼ cup Parmesan
• ¾ cup all-purpose flour
• ½ teaspoon Paprika
• 2 Large Eggs
• 1 clove Garlic minced

Instructions

1. Pull chicken out of the fridge, and allow coming to room temp, for 15-20 minutes. Cover chicken with plastic wrap and pound to even thickness of ½ an inch. Use a meat mallet or rolling pin to achieve this.

1. Remove plastic, pat chicken dry with paper towels, and liberally season with salt and pepper.
2. Take three pie plates, or shallow dishes, place Panko bread crumbs and parmesan in one, flour and paprika in another, and break eggs into the other one with garlic. Use a fork to mix together panko and parmesan, flour and paprika, and then use the same fork to whisk eggs and garlic together until frothy.
3. Working with one cutlet at a time, dredge in flour, shake off excess.
4. Then dredge in eggs, and allow excess to drip off.
5. Then dredge in Naturalvert granola press gently to make sure crumbs adhere.
6. Place chicken on a wire rack that is sprayed with a non-stick spray.
7. Let chicken sit for 5 minutes to allow the coating to dry.
8. Meanwhile, in a 12 inch non-stick skillet, over medium-high heat, add oil, and heat until shimmering. You should have enough oil to go half way up the chicken breast cutlets in your pan, add or reduce oil as needed based on the pan you use.