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I do, boyo, well known for the best chicken cutlets south of Joisey.
About a cup of italian bread crumbs, about 2 heaping tbsp of flour, and about 1/4 c of grated three-cheese blend (parm, asiago, and romano). Salt and fresh cracked pepper as well. Pound the chicken a bit, put in an egg wash (2-3 eggs beaten and a few tbsp of water) and then in crumb mixture. I now do 3 lbs at a time - 1.5 pounds get eaten as i'm cooking and the other 1.5 go in the parm. The damned kids go through the room so fast now when I turn around that I don't see them - just a few crumbs still mid-air and falling to the floor.
Of course, saute in olive oil - not much, just a nice thin coating. Over medium heat, 5 mins a side for the ones the kids eat on the fly. then i turn up the heat and just do maybe 2 mins a side when they are going in the parm because i don't want them to cook through until they go in the oven. I also add some asiago in addition to parm and mozz on top of the parm. All this makes it very tasty.
From a transplanted NJ/NY guinea, mangia!
