1.In small shallow plate, combine egg white and mustard until blended; set aside.
2. Place bread crumbs in separate small shallow plate. One at a time, dip each cutlet first into egg mixture, then into bread crumbs, coating both sides.
3. In medium nonstick skillet, heat 1/2 teaspoon of the oil; add cutlets. Cook over medium-high heat until golden brown, about 5 minutes. Add remaining oil; turn cutlets. Cook until golden brown, about 5 minutes longer. Garnish with lemon wedges.