Uncle Bill's Chicken Cutlets Melanaise

• boneless skinless chicken breasts↗1 1⁄2 lbs
• all-purpose flour↗1⁄3 cup
• seasoning salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• fine dry breadcrumbs or 1 cup panko breadcrumbs↗1 cup
• grated parmesan cheese1⁄3 cup
• freshly grated nutmeg1⁄16 teaspoon
• large eggs, beaten↗2
• cold water1 tablespoon
• extra virgin olive oil↗4 tablespoons
• butter↗2 tablespoons

Step-by-step instructions

1. 1

   Rinse chicken breast under cold water and then pat dry with paper towels.

2. 2

   Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.

3. 3

   In a shallow dish, add flour, seasoning salt and pepper, mix well.

4. 4

   In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.

5. 5

   In a mixing bowl, add eggs and water and whisk until fluffy.

6. 6

   Dip each cutlet in the egg mixture.

7. 7

   Then dredge in the flour mixture, coating all areas well.

8. 8

   Dip the flour coated cutlet again into the egg mixture; coating well.

9. 9

   Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.

10. 10

    In a large frying pan, heat the oil and butter on medium-high heat.

11. 11

    Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.

12. 12

    Because the cutlets are thin, they fry very quickly, do not burn.