If you hate the three-step breading process of making chicken cutlets, this recipe is for you. The secret? Replace the flour and egg with a simple mixture of mayonnaise and mustard. Don’t worry, the mayonnaise flavor is undetectable, but its adhesive properties are unmatched. Using thinly sliced breasts makes the cooking process exceptionally fast: no more than 90 seconds a side.

This recipe comes from my cookbook, Bread Toast Crumbs. 

Notes:

• Chicken: If you are not using pre-sliced, thinly sliced chicken breasts, you will want to pound your chicken breasts to a thickness of 1/2 inch. These slightly thicker breasts will require a slightly longer cooking time: 2-3 minutes a side, and you will want to lower the heat to medium after you lay the breasts in the skillet.  I like the Bell & Evans thinly sliced breasts. 
• Pan/Cooking Process: I find my large stainless steel skillet cooks more evenly than my cast iron skillet. I also find that when using my stainless steel skillet, the outside of the breasts — meaning the side of the breast closer to the side of the pan — browns slightly faster than the inside, so I like to rotate them (not flip them) 180ºF after they’ve cooked for about 45 seconds. Then, after 90 seconds, I flip them over and repeat this process.