Chicken Crusted with Pumpkin Seeds and Coriander

Place the coriander seeds in a spice grinder or clean coffee mill and grind until coarsely chopped. Add the pumpkin seeds to the grinder with the coriander and process until coarsely chopped. Transfer the seeds to a shallow dish and stir in the breadcrumbs, salt, and pepper. Mix well to combine.

Spread the flour in a shallow dish. Whisk the eggs in another shallow dish.

One at a time, dredge the chicken cutlets in the flour, shaking off any excess. Dip each side of the chicken in the egg and let any excess drip off. Dip the chicken into the seed mixture and press the crushed seeds on so they stick.

Heat the oil and butter in a large skillet over medium-high heat. Add the crusted chicken cutlets in a single layer and cook until golden brown and the chicken is cooked through, about 3 minutes per side (depending on the thickness of the cutlets).

Remove the chicken from the skillet to a paper towel lined plate to drain. Serve hot with lemon wedges, if desired.