1/2 c. mayonnaise
1 tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. cumin
1/4 tsp. paprika
1/8 tsp. ground red pepper
4 chicken cutlets, about 1/2" thick
3 tbsp. butter, melted
8 slices, about 1/2" thick, Italian bread from lg. round loaf, toasted
4 lettuce leaves
8 thin slices red onion

Mix mayonnaise, parsley and lemon juice and peel in small bowl. Mix salt, pepper, cumin, paprika and red pepper in wide shallow bowl. Add chicken cutlets to spice mixture; turn to coat, then brush both sides with melted butter. Place in single layer on wax paper.

Heat well seasoned large cast iron skillet over medium high heat just to smoking. Add half the cutlets and saute just until cooked through, 1 1/2-2 1/2 minutes per side. Transfer to plate and cover to keep warm. Repeat with remaining cutlets.

Spread 1 tablespoon lemon mayonnaise over each slice bread; top 4 with lettuce leaf, 2 slices onion, chicken cutlet and second slice bread. Serve with potato salad.