1 lb Chicken Cutlets
Get three bowls. One for the flour, one for the breadcrumbs, one for the eggs (that need to be whisked).
Over medium to high heat, heat your pan with some olive oil. Make sure it gets nice and hot.
Grab your cutlet, dip in flour, then dip in egg, then coat in breadcrumbs. Make sure to be generous in each bowl.
Throw that bitch in the pan. Repeat with the rest of your cutlets.
Cook 3 -4 minutes on each side.
These cutlets go great with a little lemon juice squeezed on top. Trust me!