Chicken Parmesan Cutlets

This can be changed into chicken fingers or nuggets for the kids if you wish - just cut accordingly.  In my family anything that can be dipped is usually a favourite.  The Parmesan in these adds a little more flavour for the adults, but is still enjoyed by the kids.

1/3 cup plain dried bread crumbs
3 tbsp finely grated Parmesan cheese (don't buy the stuff in the shaker - it has no flavour, get the brick and   grate it yourself - it is a bit more money but definitely worth it - Romano is another good choice and is a little cheaper)
1 tsp Italian herb seasoning, or dried basil, thyme or oregano leaves
1/2 tsp salt
1 egg
2 tbsp water
4 chicken breast cutlets (or 2 boneless, skinless chicken breasts, halved horizontally and pounded flat)
1 tbsp olive oil
lemon wedges (optional)

1. In a shallow dish, stir bread crumbs with Parmesan cheese, dried herbs and salt to mix.  In a separate shallow dish, whisk the egg together with the water.
2. Dip 1 cutlet in the egg mixture.  Shake off excess then dip in bread crumb mixture, pressing to coat well.  Set aside on a tray.  Repeat with the remaining cutlets.
3. Heat oil in a large frying pan, preferably non stick, over medium heat.  Once hot, add the prepared cutlets, cooking until golden, about 4 minutes a side.
4. Serve with lemon wedges for squeezing overtop or store bought tzatziki for dipping.