3/4 c. flour
1 lb. unflavored bread crumbs
1/4 lb. sesame seeds
4 eggs
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. garlic powder (optional)
1 qt. vegetable oil
2 lb. chicken cutlets
Duck Sauce or chutney for dipping

Clean and cut up cutlets into bite-sized fingers. Combine flour, salt, pepper and garlic powder in a bowl. Beat eggs in another bowl. Combine bread crumbs and seeds in third bowl. Dredge fingers in flour mixture, then dip in beaten eggs and coat the fingers in crumb and seed mixture.

Heat the oil in a saucepan to highest temperature possible without smoking. Be sure to use a saucepan, not frying pan as the seeds will make the oil foam up.

Drop fingers into oil, cook until golden brown. Remove and drain on paper towel. Serve hot or at room temperature. Serve small bowl of Duck Sauce or chutney with fingers for dipping.