| • | Put the chicken breasts between sheets of plastic enclose or waxed paper.
|
| • | Pound it with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
|
| • | In a normal bowl mix the bread crumbs, parmesan cheese, table salt and pepper, mix well.
|
| • | In some other bowl, beat eggs.
|
| • | Dip the meat in the egg and afterward that in the crumb mixture.
|
| • | Put the crumbed cutlets into the refrigerator until almost time to serve.
|
| • | In a large skillet, heat up butter and oil on medium-high burn until hot.
|
| • | Cook the cutlets on each side until golden brown, for about 5 minutes until the juices run clear.
|
