Crispy Chicken Cutlets - cooking recipe

Ingredients

60 vegetable crackers
1 lb chicken cutlet
1/4 cup thick teriyaki sauce
1 tablespoon butter
1 tablespoon extra virgin olive oil

Preparation

In a shallow dish, with a fork or potato masher, finely crush the crackers.
Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well.
In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).