||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