Next comes some seasonings--always coarse salt and some black pepper. After that, I go free form. Maybe a little Colman's dry mustard, some red pepper, or even cumin. Dust on the spices, followed with a sifting of flour over both sides. From there, the cutlet is splashed into an egg wash, then into a gallon Ziploc with some finely crushed cracker crumbs. Regular old Saltines work best, but feel free to try Ritz or even Club if it happens to be payday. Press on the cracker coating well, then let the breast sit a few moments while you heat an inch or so of canola oil in a heavy cast-iron pan or Dutch oven.