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[quote=Anonymous]I can never get the pan frying part right. Staring with thin chicken breasts, flour dusting, egg wash, panko & seasoning. Many recipes seem to call for butter in the pan, which either does not get a good crispy fry or it burns (when I do it). If oil, what oil and how much? Just coat the bottom of the skillet or 1/4 inch deep? Any insight appreciated. [/quote]
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