You can ask your butcher for chicken cutlets, but it is a waste of money. It takes by seconds to do it yourself.  

Serves 4

4 boneless/skinless chicken breast 

2 large eggs

1 ¼ cups/284ml rice crumbs

3 tbsp/45ml parsley, chopped 

2 tsp/10ml chopped fresh oregano

1 tsp/5ml coarse sea salt

¾ tsp/4ml ground black pepper

2 tbsp/30ml canola oil

Flatten chicken between sheets of plastic wrap with a mallet to thickness of 

½ inch/1.3cm. Whisk eggs in medium bowl to blend. Mix rice crumbs, and ⅔ of parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in crumb mixture, coating completely. Heat oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates; sprinkle with lemon juice.

Serve with browned potatoes and vegetable.