Boneless pieces of chicken that are to be rolled in crumbs and fried, or brushed with oil and herbs and then broiled, should be flattened first. Partly this is a tenderizing technique, and partly it helps the meat to cook evenly by obtaining a uniform thickness. Chicken legs have more flavor than breasts, but you can substitute more breasts for the legs if you are not confident about boning the chicken parts yourself.
When frying, the oil should reach halfway up the cutlet as it cooks. Cook the cutlets individually, keeping the cooked ones warm in the oven while you finish the job.
Remove any sinews from the chicken, then place each piece between two sheets of plastic wrap. Flatten the pieces with a rolling pin until they have increased in size by half and are an even thickness.
Dice the bread and process to fine crumbs, then put in a wide bowl. Season the cutlets with salt and pepper. Brush them with the mustard and sprinkle each with some of the chopped herbs.
Heat ½ inch (1 cm) of oil in a heavy frying pan. Dip the cutlets, one at a time, into the beaten egg to coat on all sides.
Turn the cutlets in the bread crumbs to coat well.
Add to the hot oil and fry until golden brown on both sides, 4–5 minutes. Drain on paper towels and serve.
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