b'WHAT YOU NEED TO DO:Once breaded, your breast halves are called cutlets, or cotelette in Italian. Heat half of the olive oil in a large (at least 12-inch) saut pan on medium-high, and fry the cutlets in the olive oil, gently turning until golden brown on both sides, approximately 2 to 3 minutes per side.You will have to do this in batches to avoid burning the chicken.'