Espresso and Lime

0 Slice a boneless skinless chicken breast horizontally into 2 or 3 thin cutlets 
1 Place the cutlets between sheets of plastic wrap, parchment or wax paper and pound evenly thin with a meat tenderizer or rolling pin
2 Whisk 2 eggs with a tablespoon of heavy cream and a pinch of salt and black pepper in a shallow bowl
3 Whisk 1/2 cup of all purpose flour with a pinch of salt and black pepper in a second shallow bowl
4 Whisk 1/2 cup of breadcrumbs with 1/2 cup of grated parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a third shallow bowl
5 Dip the pounded chicken cutlets in the flour mixture first, the egg mixture second and the breadcrumb mixture last
6 Press the breadcrumbs against the cutlet to ensure the entire surface is generously covered and then transfer the coated chicken onto a plate
7 Add 2 tablespoons of butter and 2 tablespoons of olive oil into a large skillet over medium heat
8 Once the butter has melted, swirl it to combine with oil and place the coated chicken breasts into the skillet in a single layer leaving some space between them if possible
9 Allow the cutlets to cook undisturbed for 3-4 minutes and once a golden brown, crisp crust has formed on the bottom, carefully flip the cutlets and season the crisp side with a pinch of salt and dried parsley
10 Cook the cutlets on the other side until both sides are crisp and golden brown and the chicken is cooked through with no pink remaining and an internal temperature of 165 degrees
11 Serve the chicken immediately or transfer onto a cooling rack to rest until ready to serve to avoid the underside getting soggy