Chicken Cutlet With Cheese

• 4 boneless skinless chicken breasts
• all-purpose flour (for dredging)
• 2 large eggs
• 1 1/4 cups fresh breadcrumbs
• 1 1/3 cups finely grated parmesan cheese or 1 1/3 cups aged monterey jack cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons butter
• 3 tablespoons olive oil

1. Using mallet, pound breasts between plastic wrap to about 1/4 inch.
2. Place flour on plate and whisk eggs lightly in shallow bowl.
3. Mix breadcrumbs and cheese in seperate bowl.
4. Sprinkle cutlets on each side with salt and pepper.
5. Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
6. Place cutlets on a plate and refrigerate for 30 minute.
7. Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
8. Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
9. Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
10. Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.

chicken breasts, flour, eggs, fresh breadcrumbs, parmesan cheese, salt, pepper, butter, olive oil

Taken from www.food.com/recipe/chicken-cutlet-with-cheese-406758 (may not work)