Step 1: In a bowl, beat the eggs.
Step 2: In an another bowl, combine panko, parmesan, and mustard powder well, then season with salt and pepper.
Step 3: Season the chicken with salt and pepper, then dredge in flour and then turn in beaten egg to coat.
Step 4: Coat with panko mixture by pressing and then place between the pieces of freezer paper and freeze in resealable freezer bags.
Step 5: Heat 6 tbsp oil in a skillet, then cook cutlets until golden brown and add 2 tbsp oil between the batches.
Step 6: Season the cutlets with salt and pepper and serve with lemon.
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