Directions

1. Place one of your boneless chicken breasts flat on your work surface and, using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thin point. Slice all the way till you get 2 pieces that are roughly the same size. Use a rolling pin on the thickest section to flatten it till the entire breast is one uniform thickness. Repeat with all the chicken breasts.
   

2. In one shallow bowl, place your beaten egg. In a plate next to it, place the breadcrumbs, cheese, salt, and pepper and combine well. Dip one chicken cutlet into the beaten egg and shake off the excess. Then place the cutlet into the breadcrumb mixture to coat well. Press the crumbs gently onto the chicken to ensure they stay on. Repeat this for the other cutlets and let them sit on a plate while you get the oil ready.
   

3. In a large skillet, add your butter or oil and heat over medium heat. Add the breaded cutlets once the oil is hot, and cook over a low to medium flame for 6-9 minutes on each side, till the chicken is thoroughly cooked.
   

4. While the cutlets are cooking, toast your buns lightly. Spread the mayonnaise on one piece of the bun and mustard on the other. On one of the buns, place a lettuce leaf, top with a tomato, add a cutlet, then finish with a tomato and lettuce leaf, before covering with the other bun.