Whisk the eggs in a bowl and prepare the flour and breadcrumbs on two plates for coating.
Coat the chicken cutlets with all-purpose flour, dip them in the whisked egg and cover them with breadcrumbs. Set aside.
Combine the mole and the chicken stock in a saucepan and bring to a boil.
Heat cooking oil in a frying pan and fry the breaded cutlets until golden, flipping once.
Serve the chicken cutlets cover them with mole
