i cut chicken breastes in half so they are thin like "cutlets"
then i pound out down till thin.. dredge in flour, then dip in egg wash, then dredge in some italian flavored bread crumbs ( be sure to salt and pepper the flour and egg wash)
then cook in some HOT olive oil till done, if they arent done quite yet stick in the oven..
i get fresh mozzerlla and top the chicken with marina and the fresh mozzerella and bake till cheese is melted, adn serve with thin spagehtti noodles with marinara..
i use THIS recipe and just tweak it a bit to my tastes