• 6 Chicken breast halves, skinless and boneless 
  • 2 Eggs 
  • 1/4 Cup freshly grated parmesan cheese 
  • 3/4 Cup Italian bread crumbs 
  • 2 tbsp Butter 
  • Freshly ground pepper to taste
  • Olive or vegetable oil as needed 
  • Salt to taste
How to make Chicken Cutlets:

Put the chicken breasts between sheets of plastic wrap or waxed paper.
Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick.
In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well.
In another bowl, beat eggs.
Dip the meat in the eggs and after that in the crumb mixture.
Put the crumbed cutlets into the refrigerator till nearly time to serve.
In a big skillet, heat butter and oil on medium-high flame till hot.
Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.

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