- Lay chicken breasts on a cutting board and slice each diagonally into four or five large strips.
- Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon water on a second plate. Combine the breadcrumbs and Parmesan cheese on a third plate.
- Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan and cook half of the chicken strips on medium-low for about 3 minutes on each side, until just cooked through. Be careful to avoid crowding the pan. Add more butter and oil and cook the rest of the chicken breasts.