Step 1

Tenderize the chicken by flattening the cutlets using a meat pounder.

Step 2

Slice each breast horizontally into 2 or 3 cutlets.

Step 3

Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other.

Step 4

Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs.

Step 5

Turn the cutlets to coat both sides, then set them aside.

Step 6

Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn.

Step 7

Add the cutlets and sauté until golden, about 4 min on each side.

Step 8

Add salt and pepper.

Step 9

Serve on the warmed plates.