Instructions

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives, and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. Refrigerate for up to 8 hours, then let come to room temperature before cooking.
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, then place on a large plate or sheet pan.
• Line a plate with paper towels. Heat ⅛-inch canola oil in a large skillet over medium-high. When a piece of panko sizzles in the oil, add a chicken cutlet (one or two if they fit comfortably), and cook until golden brown, 3 to 5 minutes per side.
• Transfer cooked chicken to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding more oil and removing excess panko as needed.
• Serve chicken with additional chives and lemon wedges for squeezing.
• Optional: Freeze chicken breasts for 15 minutes before slicing to make cutting easier.