Salad with crispy chicken! Flatten a chicken cutlet using a mallet or rolling pin and season with salt and pepper. Prepare a mixture of Dijon mustard, minced garlic, and dried oregano. Dip the cutlet in flour, then the mustard-garlic mixture, and then panko breadcrumbs. Fry in vegetable oil. Allow to rest on a plate lined with a paper towel. Then serve with a nice fresh salad (preferably with arugula) and simple vinaigrette.