Instructions:

1. Place the flour, eggs, and breadcrumbs in 3 separate shallow bowls. Season with salt and pepper.
2. Slice the cutlets in half lengthwise. Place a cutlet between plastic wrap and use a rolling pin or meat mallet to pound thin. Repeat with remaining cutlets.
3. Heat the oil and Kerrygold Salted Butter in a large skillet over medium-high heat until the butter is melted.
4. Dredge a cutlet in flour, then egg, then breadcrumbs, making sure to coat thoroughly.
5. Transfer to the pan and cook, flipping once, until golden brown and the chicken is cooked through about 3 minutes.
6. Transfer to a paper-towel-lined plate and season both sides with salt and pepper. Repeat with remaining cutlets.