Open up the chicken thigh and flatten it out. Season with salt and pepper.
Lightly coat with mayonnaise instead of using a batter, and then cover with panko.
Heat 3 tablespoons of vegetable oil in a frying pan and pan-fry both sides of the chicken. Fry the skin side for 3 minutes and the other side for about 2 minutes. Stop the heat and let the rest cook in residual heat.
And now you have moist and tender chicken cutlets.
Story Behind this Recipe
The chicken is butterflied first so that it can cook evenly. Try this to see the effect of the mayonnaise. It's moist and tender.
Not only does the mayonnaise act as the coating, it also tenderizes the meat, so it kills two birds with one stone. It won't taste of mayonnaise!