Quick Crispy Chicken Cutlets

Directions

1. 1
   Lay the chicken out on a cutting board.
2. 2
   Hold your knife parallel to the cutting board and slice the chicken breasts in half so one breast is now two cutlets.
3. 3
   Lay the chicken between two sheets of plastic wrap and pound out with a meat mallet to 1/4-inch thickness.
4. 4
   Sprinkle them on both sides with salt and pepper.
5. 5
   Set out three casserole dishes and add the flour to the first.
6. 6
   Whisk together the mustard and eggs in the second.
7. 7
   Mix together the panko, Parmesan, lemon zest and some salt and pepper in the third.
8. 8
   Dredge each cutlet first through the flour, then in the egg mixture and finally in the panko mixture.
9. 9
   Put the chicken pieces on a clean baking sheet and refrigerate for 1 hour.
10. 10
    Preheat the oven to 250 degrees F.
11. 11
    Heat the oil in a large nonstick skillet.
12. 12
    Once hot, add the cutlets, in batches, and cook for 3 minutes on each side.
13. 13
    Remove to paper towels to drain and season again with salt.
14. 14
    Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.
15. 15
    Serve the cutlets with avocado and lemon wedges.