Rinse chicken breast under cold water and then pat dry with paper towels.
Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
In a shallow dish, add flour, seasoning salt and pepper, mix well.
In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
In a mixing bowl, add eggs and water and whisk until fluffy.
Dip each cutlet in the egg mixture.
Then dredge in the flour mixture, coating all areas well.
Dip the flour coated cutlet again into the egg mixture; coating well.
Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
In a large frying pan, heat the oil and butter on medium-high heat.
Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
Because the cutlets are thin, they fry very quickly, do not burn.