Preheat oven to 200° and warm an oven tempered serving platter.
Mix together seasoning packet, flour, pepper, salt, breadcrumbs and Parmesan cheese in medium size shallow bowl, set aside.
Place chicken, one at a time, between two sheets of plastic wrap and pound with flat side of mallet till it is 1/2 inch thick.
In large wide skillet heat butter and oil on medium-high heat till butter is melted.
Coat chicken with seasoned breadcrumb mixture then egg and then again in seasoned breadcrumb mixture. Add chicken to hot skillet without crowding and cook, turning once, until golden brown on each side (2-3 minutes per side). To serve hot, transfer to a warm platter and keep warm. For sauce, deglaze your pan by adding wine or broth to the hot skillet and bring to a low boil. With a whisk vigorously stir to incorporate the liquid to breakdown the flavorful crusty drippings till until well blended and liquid is slightly reduced. Pour sauce over the warm chicken cutlets and garnish with lemon wedges and serve.
These are wonderful served cold or sliced for a salad, on a sandwich or picnic. The possibilities are endless, have fun and use your imagination!
*This recipe can also be made with veal or turkey.
