2 lbs. Boneless Chicken Breasts

1/2 cup flour

3 eggs, whisked

1/2 cup Italian Bread Crumbs

1/4 cup vegatable oil 

1/4 cup olive oil

One pat of butter

Cut the chicken into small strips that children can cut or manage. Can be cut into chicken 'tender' size or 'nugget' size. If you are in a rush, the smaller you cut your meat, the faster it will cook. Cover the bottom of a non-stick skillet with vegatable oil, olive oil and butter and let it heat to a medium heat.

Usint one hand, dip each piece of chicken into the four, then the egg wash, then the bread crumbs, covering well. Then place battered chicken into the hot skillet. Just cover the bottom of the pan with chicken, do not  overfill. Turn them when they start to brown and cut into them a bit to ensure they are done before removing from the pan. Juices should run clear and should not be pink in the middle. Add oils and butter to cover the bottom of the pan for each batch.

Serves 4 and can be served in many ways. Serve plain, with your favorite tomato sauce, with melted cheese on top or offer a variety of 'dips' for young children of BBQ, tomato or apple sauces. Serve with pasta or rice pilaf, salad and/or vegatable. For an Italian Chicken Cutlet dinner, simply layer the already cooked chicken in a glass casserole dish with mozzerella cheese and tomato sauce and warm for 15 minutes in a 350 degree oven.

Breading can also be done ahead of time and refrigerated. Cooking can be done ahead of time and reheated. It also good served cold or at room temperature.