Directions
| Step 1 | Whisk the eggs in a bowl and prepare the flour and breadcrumbs on two plates for coating. |
| Step 2 | Coat the chicken cutlets with all-purpose flour, dip them in the whisked egg and cover them with breadcrumbs. Set aside. |
| Step 3 | Combine the mole and the chicken stock in a saucepan and bring to a boil. |
| Step 4 | Heat cooking oil in a frying pan and fry the breaded cutlets until golden, flipping once. |
| Step 5 | Serve the chicken cutlets cover them with mole |
