Parmesan Chicken Cutlets

Ingredients

• 4 small chicken cutlets boneless skinless ()
• 2 large eggs 
• 0.8 cup flour all-purpose
• 4 servings pepper freshly ground
• 1  optional: lemon halved
• 1 tablespoon ground mustard 
• 8 tablespoons olive oil divided
• 1.5 cups panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup parmesan grated

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Place flour in a shallow bowl. Beat eggs ina second shallow bowl.
2. Combine panko,Parmesan, and mustard powder in a thirdshallow bowl and season mixture with saltand pepper.
3. Season chicken with salt and pepper,then dredge in flour, shaking off any excess.
4. Transfer to bowl with beaten egg and turn tocoat. Lift from bowl, allowing excess to dripback into bowl. Coat with panko mixture,pressing to adhere. DO AHEAD: Chickencan be breaded 3 months in advance.
5. Placebetween pieces of freezer paper or waxedpaper and freeze in resealable freezer bags.Thaw before continuing.
6. Heat 6 tablespoons oil in a large heavy skilletor a cast-iron skillet over medium-highheat. Working in 2 batches, cook cutlets,adding remaining 2 tablespoons oil to pan betweenbatches, until golden brown and cookedthrough, about 4 minutes per side.
7. Transfercutlets to a paper towel-lined plate andseason with salt.
8. Serve with lemon.