So I live in suburban NYC with an Italian restaurant or deli practically on every street corner. Chicken Parmigiana is probably the most popular dish sold in these establishments, either as an entree of in a sandwich ( grinder, hero, hoagie or locally called a wedge). Whenever I make a fried chicken cutlet I'm slightly disappointed. I'm thinking my problem is because I pan fry vs deep fry but I'm not sure. I generally use a combination of oil and whole butter with a splash of olive oil for flavor. I bread the pounded cutlets using the standard flour-eggs-breadcrumbs regimen. I've used unflavored & Italian seasoned bread crumbs, such as Progresso brand as well as homemade from stale Italian bread and even Panko. Just not happy with my results. Any suggestions on how to make a tastier cutlet? Thanks!