Combine eggs, mustard or hot sauce and water in a large bowl. Combine matzoh meal, almond meal, sesame seeds (if using), parsley, paprika, salt and pepper in another large bowl.

Dredge each chicken cutlet into egg mixture, then into matzoh meal mixture, pressing down to ensure the entire piece is cover. Lay flat on a plate or baking sheet.

Pour oil into large sauté pan to about 1 1/2 inches high over medium-high heat.

Fry chicken cutlets in batches, 2-3 at a time, until golden on each side -- depending on thickness of chicken, around 3 minutes each side. Take care not to overcrowd the pan or chicken will not cook properly.

Remove from pan and allow to cool on a wire rack.

While chicken is still hot from pan, sprinkle each cutlet with additional pinch of salt.