Instead of breadcrumbs, this classic chicken cutlet dish is made with low-carb baking mix. For a simpler dish, omit the sauce and serve with lemon wedges.
Combine baking mix, ½ teaspoon pepper and ¼ teaspoon salt in a shallow dish. Beat egg and 2 tablespoons cream in another shallow dish. Dip cutlets in egg wash, and then in bake mix to coat. Set on waxed paper.
Heat 3 tablespoons of oil in a very large skillet over medium-high heat. Add 4 cutlets and sear until golden and cooked through, about 3 minutes per side. Transfer to a platter; cover loosely to keep warm. Repeat with remaining 3 tablespoons oil and cutlets, and then transfer to covered platter.
Wipe out skillet. Pour in ½ cup heavy cream and bring to boil over high heat. Stir in scallion and cook until cream thickens slightly, about 4 minutes. Remove from heat and stir in mustard and remaining pepper and salt. Spoon over cutlets and serve.