If your chicken breasts are thick, slice them in half horizontally. Using a meat pounder or the flat side of a meat tenderizer mallet, pound each breast on a flat surface until each piece is a uniform 1/4-inch thick. Set the chicken aside.

In a medium-size bowl, place the egg and whisk well. Continue whisking continuously with the whisk in one hand as you slowly pour the olive oil into the bowl with the other. Continue to whisk until the mixture begins to form an emulsion (it will become creamy).

Add the gum free flour and whisk until a thick paste forms. Add just enough milk to thin the mixture until it’s thickly pourable.

Add 1 tablespoon of the taco seasoning and whisk to combine well.

Add the chicken pieces to the bowl, mix to coat, and let sit for at least 15 minutes and up to 1 day, covered tightly, in the refrigerator.

Place about 1/4-inch of oil in a heavy-bottom skillet over medium heat until rippling.

Place the breadcrumbs on a plate or flat bowl next to the stove, and a large plate, platter, or tray lined with paper towels next to that.

Remove the chicken pieces one at a time from the coating mixture, and press each side into the bread crumbs firmly enough for the breadcrumbs to adhere to the meat.

Lower the heat to medium-low and place the coated chicken piece in the hot oil. Repeat with only as many chicken pieces as will fit without overlapping in the skillet.

Allow the chicken cutlets to pan fry for about 3 minutes or until golden brown on the underside and cooked about half way up the side of the chicken.

Carefully flip the chicken pieces and allow to cook on the other side until golden brown underneath and cooked all the way through (at least 165°F in the thickest part of each breast).

Remove each chicken cutlet and place on the paper towel-lined plate or tray to drain.

Repeat with the remaining chicken and bread crumbs.

Serve with spicy mayo and limes, or tomato sauce and cheese, depending on how you spiced the chicken.