Parmesan Chicken Cutlets

• 2 pounds Chicken Breast Cutlets
• 2 whole Eggs, Beaten
• 2 Tablespoons Milk
• 1 cup Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 2 cups Italian-Style Panko Breadcrumbs
• 1 cup Parmesan Cheese, Divided
• 4 Tablespoons Butter
• 4 Tablespoons Olive Oil

1. If you cant find chicken breast cutlets, horizontally slice boneless, skinless chicken breasts into thin slices.
2. One regular-sized chicken breast can be sliced into 3 thin slices.
3. Mix flour, salt, and pepper in a flat dish.
4. Beat eggs and milk together in a bowl large enough to immerse one chicken breast at a time.
5. Mix panko bread crumbs and 3/4 cup of the parmesan cheese in a separate dish (regular Italian-style bread crumbs may be substituted).
6. Reserve 1/4 cup of Parmesan cheese.
7. Coat chicken breasts in flour, one at a time.
8. Dip into egg and milk mixture.
9. Coat with bread crumb and parmesan mixture.
10. Complete process with all chicken breasts and place prepared chicken on parchment or waxed paper.
11. In a large frying pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil.
12. Fry chicken breasts, 4 to 5 minutes per side, or until cooked through.
13. Repeat with remaining chicken breasts.
14. (I usually fry all of the chicken in two batches, using 2 tablespoons of butter and olive oil for each batch.)
15. Dust with reserved parmesan cheese and serve.

chicken, eggs, milk, flour, salt, black pepper, italianstyle, parmesan cheese, butter, olive oil

Taken from tastykitchen.com/recipes/main-courses/parmesan-chicken-cutlets/ (may not work)