Chicken Cutlets With Mustard

Directions

1. 1
   On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined.
2. 2
   Set aside.
3. 3
   Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness.
4. 4
   Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat.
5. 5
   Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each.
6. 6
   Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes.
7. 7
   (Lower the heat if the crust begins to brown too quickly.)
8. 8
   Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges.
9. 9
   Serve immediately.