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