Recently I gave "Panko Crusted Chicken Cutlets" a try. It's a pretty simple recipe but pan-frying is something I don't do very often.
Instead of cutlets created from boneless, skinless chicken breasts I decided to use thighs, basically for 2 reasons: I like dark meat better, and since dark meat can take more cooking it meant I could shoot for a really dark brown appearance.
For the actual breading process the bowls were in a straight line. Flour (whatever Mrs. Chicken has in the flour canister), a jumbo egg lightly beaten, and some panko bread crumbs.
I used the "dry hand, wet hand" method and actually didn't do too bad, although the juice from the chicken meant that the dry hand eventually did get wet enough to pick up some flour.
I was expecting to get edible results but these were really quite good. I ate a couple of them and my daughter had one, and when Mrs. Chicken took the last 2 for lunch the next day she commented that even though the originally crispy crust had softened a bit she still liked them.
Plus, since the recipe's so simple with adult supervision it's suitable for kids as well.