Brazilian Chicken Cutlets with Raw Tropical Salsa

This is another Rachael Ray recipe from Big Orange Book. Serve it with the Cilantro Lime Rice below, and black beans. You can make the salsa ahead of time, so I will list it first here.

Salsa:

1 large, ripe mango, pitted and chopped
4 plum tomatoes, seeded and chopped (I used 2 Roma)
1/4 cup red onion (the book says 1/2 an onion, I thought that was too much)
1/4 cup cilantro, chopped
juice of 1 lime
few dashes of hot sauce
salt and pepper

Chicken:

4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 eggs
1/2 cup bread crumbs
1/2 cup grated parmesan
1 tsp. granulated garlic
1 lemon, zested and cut into wedges
4 tbsp. olive oil

1. Preheat the oven to 250.

2. Flatten the chicken breasts into 1/4" cutlets by butterflying them open and pounding them with a meat mallet.

3. Put three shallow dishes on the counter, and in the first one put the eggs (beaten with a splash of water), in the second one put the flour, and in the third, breadcrumbs, parmesan, garlic, and lemon zest.

4. Bread the cutlets in this order: flour, egg, breadcrumb mixture.

5. Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. When it's hot, cook the cutlets in batches for 4-5 minutes each side, adding more oil as needed between batches. When each batch finishes cooking, put them in a baking dish in the warm oven while the others cook.

6. Serve them with the raw salsa on top and lemon wedges to squeeze over the cutlets.