Parmesan-Crusted Chicken Cutlets

I'm always looking for new and easy recipes. I found this great one from Real Simple magazine that's delicious and oh so quick! Enjoy....

Parmesan-Crusted Chicken Cutlets

hands-on time: 20 minutes | total time: 30 minutes | makes 4 servings

2 large eggs
1tablespoon Dijon mustard (optional)
2 1/4 cups (9 ounces) finely grated Parmesan
1 cup dried bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon blackpepper
1 to 1.5 pounds chicken cutlets
6 tablespoons olive oil
1 head Boston or butter lettuce
1 lemon, cut into wedges

In a shallow bowl, whisk together the eggs and mustard (if using).
In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs,
salt, and pepper. Rinse the chicken and pat it dry with paper towels.
Dip one of the cutlets into the egg mixture, allowing any excess to
drip off, then coat it in the bread-crumb mixture. Transfer to a plate.
Repeat with the remaining chicken, batter, and bread-crumb mixture.
Heat 2 tablespoons of the oil in a nonstick skillet over medium-high
heat. Add half of the cutlets. Cook, turning once, until browned and
cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully
wipe out the skillet add 2 more tablespoons of the oil, and repeat
with the remaining cutlets. Divide the cutlets and lettuce leaves
among individual plates. Drizzle the lettuce with the remaining oil
and sprinkle with the remaining Parmesan. Serve the lemon wedges
on the side.