Add the flour to a bowl, eggs and mustard in a second bowl, and the panko and Italian seasoning in a third bowl.
Pat dry the chicken then season the chicken with salt and pepper. Dredge the chicken in the flour mixture, followed by the eggs then the panko mix.
Add 2 inches of oil to a large pot or skillet. Once hot, add the chicken cutlets and fry for 2-3 minutes on each side or until crispy golden brown. Repeat the process until all the chicken is cooked.
Notes
TO STORE. Wrap the cutlets tightly in plastic wrap, then put them in the refrigerator for up to 3 to 4 days.TO FREEZE. Place the cooled cutlets in a ziplock bag and store them in the freezer for up to 6 months.TO REHEAT. Reheat your cutlets in an oven turned to 350°F for between five and seven minutes.