1lbboneless raw chicken breast- halve each breast to fillet the same.
1cupbuttermilk
1 1/2tspUmami seasoning
Regular Panko bread crumbs
1egg
Coconut oilenough to shallow fry the fillets
Instructions
Marinate the fillets in a buttermilk and Umami Bomb seasoned bath for at least an hour, in the fridge.
Take two plates. In 1 scramble 1 raw egg and in the other add enough Panko bread crumbs to coat the fillets
Dip a fillet in the egg first and then cover the same with Panko bread crumbs.
Once done, heat the square grill pan with coconut oil. Once the oil is hot, place 3-4 fillets, based on space and cook on a low flame for about 10-15 minutes on either side.
(You can alternatively bake this at 350 degrees for 30-40 minutes, based on thick your fillets are)