Thin the chicken breast by slicing them in half.  Put the thinned chicken breast in a bowl and cover them with Buttermilk.  Let stand for ½ hour or more.  This will tenderize the chicken.Meanwhile, in a shallow bowl combine the eggs, water, salt and pepper.  Whisk together until the mixture is completely combined.Pour the breadcrumbs in a separate shallow bowl and add salt, pepper and grating cheese.

Heat the oil in a heavy bottom skillet.  Rinse the chicken cutlets to remove most of the buttermilk. Dredge the  cutlets in the egg mixture first, then in the breadcrumb mixture completely coating the them.

Cook the cutlets for 10 minutes on each side.  They may require additional or less cooking time depending on the thickness of the cutlets.  Don’t crowd the skillet.  If the cutlets are large, cook 2 at a time.  Chicken breast should be cooked to an internal temperature of 165°.