Wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the rub. Mix together the egg and water in a shallow bowl. Combine the cracker crumbs with the remaining 2 teaspoons rub in a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.
Heat the oil in a skillet over medium-high heat and fry the cutlets for about 1 minute on each side, or until golden brown.
Serve immediately with Crawfish Fettuccini.