Chicken Cutlets

 Slice chicken breasts thin and pound out if desired. 

Salt and pepper both sides. 

In one bowl add flour, salt and pepper

In another bowl beat eggs with a splash of water, lots of grated cheese, parsley, salt and pepper

In third bowl add plain bread crumbs, panko bread crumbs, grated cheese, parsley, garlic powder, onion powder, paprika, Montreal chicken seasoning, salt and pepper.

Double bread the cutlets with leftover eggs and breadcrumbs.

Add vegetable oil and butter (about 3 tablespoons) to non stick pan. Use a thermometer and wait until oil reaches 375 degrees. Fry on both sides and use a rack to place them on so they stay crispy.