| 0.35 | block(s) | tofu |
| 0.75 | cup | bread crumbs |
| 1 | tbsp | canola oil |
| 1.2 | lb | Chicken breast |
| 2 | tbsp | Cornstarch |
| 0.25 | unit | eggs |
| 1.6 | tbsp | flour |
| 0.75 | tsp | garlic powder |
| 0.75 | cup | mayonnaise |
| 1.6 | tbsp | Panko |
| 0.5 | cup | parmesan cheese |
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. *For lactose intolerant people, leave out cheese and mayonnaise. Dip chicken in flour until light coated. Beat egg and dip flour-y chicken in egg. Dip egg-y chicken in panko.
Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
For tofu: Draina and cut tofu. Dip tofu in corn starch. Fry in cannola oil until each side is browned.