1. Pound the chicken breasts until they are tender and thin and will fry quickly.
2. Cut chicken into medallion-sized pieces around 1/2" thick
3. Season chicken with salt + pepper + paprika + garlic powder + onion powder
(5-7 tsp of salt, can add additional towards the end) (Can't reallllly overdo pepper) (1.5-2 tsp of all other spices)
4. Beat a few eggs in a bowl.
5. Add a cup of flour into gallon-size ziploc bag, add handful of chicken pieces and shake to coat
6. Using one or two pieces at a time, dip in egg wash, drip off excess egg, and put into a plate of bread crumbs (panko preferred). Turn chicken over to fully coat.
7. Heat up a good layer of veggie/canolia oil in a pan to medium hot (5-7)
8. Fry those cutlets! (1.5 min each side, usually, or until golden brown) (Deep fry for better results with the wok) (Measure the inside temperature, it should read 165°F or higher)
9. Remove from pan and lay either on a rack to let oil drip off, or on a plate with paper towers to adsorb oil
10. Taste, add salt and pepper to taste!!

Vegetarians get sautéed tofu instead
1. Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
2. In a medium bowl, combine soy sauce; sesame oil, lime juice and garlic.
3. Transfer tofu to medium bowl. Let sit for 30 minutes.
4. Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu.