To make the breaded chicken cutlets, slice two chicken breasts in half horizontally
Cover with plastic and pound thin using a mallet or the bottom of a skillet
Dredge each cutlet in flour, eggwash and breadcrumbs (Panko or cornflakes)
Bake the cutlets for 15 minutes at 400F.
Chop baked cutlets into vertical strips when done cooking
For the Basic Guac, finely chop a few tablespoons of onion and smoosh with a fork.
Combine onion with a single avocado, the juice of half a lime, and a generous pinch of salt
For the Chipotle Crema, combine 1 Tablespoon Mexican Crema (or cream), 1/2 cup plain Greek yogurt, 1 garlic clove, 1 chipotle in adobo and a pinch of salt. Blend together and taste for heat level.
Heat a comal or skillet on medium high heat
Add tortillas to comal and top with chicken, adding the additional toppings as the tortillas crisp up for the next 2-3 minutes