1 large, ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped
1/2 medium red onion
1/4 cup cilantro, chopped
Juice of 1 lime
A few dashes hot sauce
4 boneless, chicken breast halves
1 cup flour
2 eggs
1/2 cup bread crumbs
1/2 cup grated parmigiano-reggiano (or parmesan)
1 tsp garlic
1 lemon, zested and cut in wedges
4 tbsp EVOO

Preheat oven to 250 degrees.

Combine mango, tomatoes, red onion, cilantro, lime juice, and hot sauce in a medium mixing bowl. Stir gently.

Flatten chicken breasts into cutlets by butterflying each piece open then pounding it out 1/4 inch thick.

Set up three shallow dishes on the counter. In one add flour, the eggs add eggs and beat with a splash of water, and in the third add bread crumbs, parmigiano-reggiano (or parmesan), garlic and lemon zest.

Bread cutlets by tossing them in flour, then dipping in egg and coating in bread crumb mixture.

Heat 2 tablespoons EVOO in large skillet over medium-high heat. Once the oil is hot, cook cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil as needed. As each cutlet finishes cooking, transfer to a baking sheet and keep warm in the oven.

Serve with sauce on top and lemon wedges to squeeze over cutlets.