1/3 cup unbleached all-purpose flour
Salt and pepper from the mill
1 cup breadcrumbs
4 chicken cutlets (about 680 g [1 1/2 lb])
1/4 cup canola oil
2 c. butter
1 C. Dijon mustard
1/2 cup ketchup
1/2 cup maple butter
1 C. lemon juice
In a deep plate, place the flour, then salt and pepper.
Crack the eggs on a second plate, beat lightly, and add a little cold water.
Place the breadcrumbs on a third plate, then season with salt and pepper.
Flour the escalopes and shake them to remove the excess. Then dip them in the eggs, drain them well, then coat them with breadcrumbs.
In a large non-stick skillet over medium heat, heat half the oil and melt half the butter in it.
Brown two cutlets at a time, 3 to 4 minutes per side, adding oil during cooking as needed. Remove from the pan, pat dry on paper towels, and keep warm.
Wipe the pan with a paper towel, then heat the rest of the oil and butter in it. Cook and reserve the 2 other cutlets in the same way.