Parmesan Chicken Cutlets

If you can’t find chicken breast cutlets, horizontally slice boneless, skinless chicken breasts into thin slices. One regular-sized chicken breast can be sliced into 3 thin slices.

Mix flour, salt, and pepper in a flat dish. Beat eggs and milk together in a bowl large enough to immerse one chicken breast at a time. Mix panko bread crumbs and 3/4 cup of the parmesan cheese in a separate dish (regular Italian-style bread crumbs may be substituted). Reserve 1/4 cup of Parmesan cheese.

Coat chicken breasts in flour, one at a time. Dip into egg and milk mixture. Coat with bread crumb and parmesan mixture.

Complete process with all chicken breasts and place prepared chicken on parchment or waxed paper.

In a large frying pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil. Fry chicken breasts, 4 to 5 minutes per side, or until cooked through.
Repeat with remaining chicken breasts. (I usually fry all of the chicken in two batches, using 2 tablespoons of butter and olive oil for each batch.)

Dust with reserved parmesan cheese and serve.