Chicken Avocado Wafflewich

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1. 1Heat the oven to 350°F. Set out three shallow dishes: the flour mixed with the salt and pepper, the egg beaten with the water, and the breadcrumbs. Set a wire rack over a sheet pan.
2. 2Lay the cutlets between plastic wrap and pound to an even 1/4 inch. Even thickness means the chicken cooks through before the crust burns.
3. 3Pat the chicken dry. Coat each cutlet in flour and shake off the excess, dip in egg and let it drip, then press firmly into the crumbs.
4. 4Heat the oil over medium-high until it shimmers and a crumb sizzles on contact, about 350°F.
5. 5Fry 2–3 minutes per side, until deep golden and 165°F inside. If using cheese, lay it on right after the flip.
6. 6Move the cutlets to the rack, not paper towel, and salt them right away.
7. 7While they rest, warm the waffles in the oven 3–4 minutes. Slice the tomato and salt it lightly. Slice the avocado and season with lime and salt.
8. 8Build: honey mustard, lettuce, tomato, chicken, avocado, top waffle. The lettuce keeps tomato juice off the bottom waffle. Cut in half and serve.