Chicken cutlets breaded in Parmesan cheese and Italian-seasoned bread crumbs, are sautéed in butter and olive oil and served with lemon wedges.

Italian Chicken Cutlets

6 chicken breast halves, skinless and boneless

3/4 cup Italian bread crumbs

1/4 cup freshly grated Parmesan cheese

2 large eggs

2 tablespoons butter

2 tablespoons olive or vegetable oil

1/2 teaspoon salt

Freshly ground pepper to taste

Wedges of lemon

1. Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
2. In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
3. In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture. Place the crumbed cutlets in the refrigerator until nearly time to serve.
4. In large skillet, heat butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Serve each cutlet with a wedge of lemon.

Makes 6 servings.