Mix one egg with 1 tsp cumin and whisk. Dredge thin chicken cutlets in the egg mixture then coat with Panko bread crumbs, and fry in olive oil, turning often, until golden and crisp and cooked - about 10-12 minutes.
Meanwhile cut up a tomato, red onion, and avacado to make a salad - drizzle with olive oil and cover with lime juice.
A delicious easy meal!
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