Italian Chicken Cutlets

1-1/2 pounds of Thinly Cut Chicken Breast (often times these are labeled chicken cutlets in the package)
1-1/2 cups of Bread Crumbs
1/2 cup of Freshly Grated Parmiggiano Reggiano
1 cup of All Purpose Flour
3 Eggs
1/2 cup of Milk
Olive Oil
Vegetable Oil
Salt and Pepper, to taste


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