Step 1

Season the chicken with a little salt and pepper.

Step 2

Put the flour in a shallow dish, the eggs in another shallow dish, and the panko crumbs in a third dish, and stir the parmesan cheese into the panko with a fork.  Line them up right next to your stovetop.

Step 3

Put the butter and ¼ cup olive oil in a large skillet over medium high heat.

Step 4

Dunk each cutlet first in flour, then in eggs, then in the panko cheese mixture. When they are all coated, place them in the skillet and cook for 3-4 minutes per side until golden.

Step 5

While the chicken is cooking, put the tomatoes and the basil in a medium mixing bowl and stir together.  Add 2 tablespoons of olive oil and stir again.  Add the balsamic vinegar and stir once more.

Step 6

When the chicken is done, place one cutlet on each dinner plate and spoon the tomato mixture on top.  Sprinkle with parmesan cheese and a grinding of black pepper and serve!