Crispy Chicken Cutlets With Spicy Olive Gribiche

Name: Crispy Chicken Cutlets With Spicy Olive Gribiche
Ingredients: For the gribiche:; 2 large Eggland’s Best eggs, at room temperature; 1 1/2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; 1/3 cup extra-virgin olive oil; 8 Castelvetrano olives, pitted and very finely chopped; 3 to 4 jarred, whole Calabrian peppers (or 1½ tablespoons pickled jalapeños), drained and finely chopped; 1 1/2 tablespoons capers, roughly chopped; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh parsley, finely chopped; Kosher salt, to taste; Freshly ground black pepper, to taste; For the crispy chicken cutlets:; 4 boneless, skinless chicken thighs; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 large Eggland’s Best eggs; 2 1/2 cups panko bread crumbs; Neutral oil, such as canola or grapeseed, for frying; 1 lemon, cut into wedges, for serving; Flaky sea salt, for garnishing (optional)