1. Prepare the chicken: Thinly slice boneless, skinless chicken breasts. You can pound them gently with a meat mallet for even cooking.
2. Season the chicken: Season the chicken with salt, pepper, and your favorite herbs or spices.
3. Set up the breading station: Create three shallow dishes for flour, beaten eggs, and breadcrumbs (or your chosen coating).
4. Dredge the chicken: Dredge each chicken piece in flour, then dip it in the egg mixture, letting excess drip off.
5. Coat the chicken: Finally, coat the chicken thoroughly in breadcrumbs, pressing to ensure they adhere.
6. Heat the oil: Heat enough oil in a skillet over medium heat until shimmering.
7. Cook the cutlets: Add the chicken cutlets to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through.
8. Drain the cutlets: Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
9. Rest the cutlets: Let the chicken cutlets rest for a few minutes before serving. This allows the juices to redistribute for a more flavorful result.
10. Enjoy! Serve your chicken cutlets hot with your favorite dipping sauce, sides, or on a bun for a delicious sandwich.