Espresso and Lime

0 Thinly slice your boneless skinless chicken breast in half lengthwise, place between two sheets of parchment paper or plastic wrap and pound the pieces evenly thin
1 Generously season the chicken with salt and black pepper
2 Add 1/3 cup of all purpose flour into a shallow bowl and season with salt and black pepper
3 Whisk a large egg with a tablespoon of milk in a second shallow dish and season with salt and black pepper
4 Combine 2/3 cup of panko breadcrumbs, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a third shallow bowl
5 Lightly coat the chicken in the seasoned flour and then dip it into the whisked egg and allow any excess egg to fall off
6 Transfer the flour and egg coated chicken into the panko mix , ensure that both sides are generously coated and set aside for now
7 Add 1/2 inch of oil into a large shallow skillet placed over medium heat and allow it to warm for a few minutes
8 Carefully place the coated chicken into the oil and cook until the bottom side is golden brown and crisp (about 4-5 minutes)
9 Flip the chicken and continue to fry until both sides are golden brown and the chicken is cooked through with an internal temperature of 165 degrees (reduce the heat if your chicken begins to brown too quickly)
10 When the chicken is cooked through, transfer it onto a cooling rack and sprinkle with salt
11 Slice into bite sized pieces and enjoy over rice, curry or greens along with your favorite asian barbecue style sauce