Crispy chicken cutlets

Ingredients:

• 4 skinless, boneless chicken breasts, weighing 250g each.
• 3/4 cup flour
• 2 tablespoons Dijon mustard
• 2 large eggs, lightly beaten
• 2 cups panko breadcrumbs
• 1/3 cup finely grated Parmesan
• 1 teaspoon lemon zest
• 2/3 cup rapeseed oil
• 1 large ripe avocado, cut into wedges
• Lemon wedges, for serving

Preparation:

1. Place the chicken on a cutting board. Hold a knife parallel to the cutting board and cut the chicken breasts in half, making two cutlets from each breast. Place the chicken between two pieces of plastic wrap and pound with a meat mallet to a thickness of 0.5 cm. Season both sides with salt and black pepper.
2. Place three shallow baking dishes side by side. Pour flour into the first. In the second, whisk together the mustard and eggs. In the third, combine panko breadcrumbs, Parmesan, lemon zest, and a little salt and pepper. Dredge each cutlet first in flour, then in the egg mixture, and finally in breadcrumbs. Place the cutlets on a clean baking sheet and refrigerate for 1 hour.
3. Preheat oven to 120°C.
4. Heat vegetable oil in a large nonstick skillet. Add the chops a few at a time and fry for 3 minutes on each side. Transfer to paper towels to drain excess oil and sprinkle with salt again. Place the chops on a clean baking sheet and place in a warm oven while you fry the rest.
5. Serve the chops with avocado and lemon wedges.