• Coat saute pan with oil. Ideally, ¼ inch deep on medium-low heat.
• Pat cutlets dry using a paper towel.
• Lightly seanson with salt and pepper on both sides of the chicken cutlets.
• Whisk eggs in a bowl with cream until smooth.
• Dip cutlet into the egg mixture. Allow excess mixture to fall back to the bowl.
• Coat the egg glazed cutlet in breadcrumbs.
  
• Repeat dipping and coating steps until all cutlets are coated.
• Check the temperature of the oil by adding a drop of water. If it sizzles it’s ready!
• Lay coated cutlets in the pan to fry for about 3-5 minutes.
• Check underside for crispiness and color, then flip over to fry the other side. Approximately 3-5 minutes.
• Transfer to a plate topped with paper towels to absorb excess oil.

Optional

• Squeeze fresh lemon over the culets just before removing from the pan.