1. Pound out the chicken cutlets to flatten them. You can use a fist or a mallet. I used my fist and placed the cutlets on the counter on top of a piece of plastic wrap. Cover them with a sprinkling of salt and pepper and then set aside.

2. In a skillet over medium high heat melt 2 tablespoons of the butter with the olive oil. Make sure the butter doesn't burn, so as soon as it is melted, reduce the heat to medium. Place the cutlets in the pan so that they are not touching. Brown them on one side -- should be about 3 minutes. then flip and do the same to the other side -- another 3 minutes. Remove the cutlets from the pan, set them aside and cover them with foil. Repeat the process until all the cutlets are cooked.

3. Take the pan off the heat. Add the remaining butter to the pan. Let the heat melt it and when it is melted add the lemon juice and the basil. Return the pan to the heat and bring the heat to medium. Mix in the basil and let it wilt just a tiny bit. Then add the chicken back to the pan a few pieces at a time. Give it about 3 turns in the sauce and then remove it back to the plate. Do this with each piece of chicken until it has all gone for a dip. Then quickly remove the pan from heat and pour the sauce and basil over the top of the chicken. You want to do it quickly enough that the basil doesn't turn dark. It's okay if it does, it'll still be good, but the goal is fresh green basil on top of the chicken.

4. Serve and enjoy!