Sandwich chicken

1 large egg
1 tbsp water
1/2 cup dry bread crumbs* + some Tony Chachere's
4 chicken boneless, skinless chicken breasts- trimmed, rinsed, dried
salt and pepper
1/4 cup flour
1.5 tbsp unsalted butter
1.5 tbsp oil

Mix egg whites and water, and put the flour in a dish.  Pound chicken breasts into 1/2 inch thickness and sprinkle with salt, pepper, and Tony's.  Flour the chicken and shake to remove excess. Dip in the egg on both sides, then bread crumbs on both sides.  Press crumbs in gently with fingertips.

Heat butter and oil in skillet over med-high heat. The fat is hot enough when the butter is no longer foaming, but hasn't turned color. Lay the cutlets in the pan, thick parts in the middle.

Saute the chicken about 3 minutes, keeping the at med-high heat, but not smoking or browning too quickly.  Turn the cutlets with tongs, lower heat to medium and cook 3 more minutes.

*substitute 1/3 cup bread crumbs + 1/3 cup grated Parmesan

*substitute 1/4 cup bread crumbs + 1/4 cup yellow cornmeal + cayenne