4 boneless, skinless chicken breast (about 1½ pounds)
1 cup dry bread crumbs
2 teaspoons dried tarragon
¾ teaspoon salt
¼ teaspoon fresh-ground black pepper
5 tablespoons olive oil
1 lime, cut into wedges
Flatten the chicken and even thickness of about 1/8 inch. Beat the eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, tarragon, salt, and pepper. Dip each cutlet into beaten egg and then into the bread-crumb mixture to coat. Put the cutlets on a wire rack set on a small baking pan and refrigerate, uncovered, for 1 hour. Heat the oven to 250 degrees. In a large heavy frying pan, heat the olive oil over moderate heat. Add the cutlets and cook until the coating is crisp and golden brown and the meat is cooked through, about 1 minute on each side. Drain on paper towels and blot lightly. Put the cutlets on a plate and put in the oven to keep warm. Serve hot, with the lime wedges.