Thinly slice each chicken breast in half widthwise.
Place each sliced chicken breast one at a time between two pieces of parchment paper, plastic wrap, or plastic bag and gently pound them using a meat mallet or tenderizer until it is no thicker than ¼” of an inch.
Add flour to a cake tin or a large shallow bowl, and whisk together the flour with salt and pepper. Set it to the side.
In a separate cake tin or large shallow bowl, whisk together the eggs, salt, and pepper. Briefly set it to the side.
In a separate cake tin or large shallow bowl, mix the bread crumbs, salt and pepper. Set it to the side.
Season the chicken breasts on both sides with salt and pepper.
Next, dredge one chicken breast into the flour to coat it. Dust off any extra.
Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.
Next, add the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick completely to it. Place it on a sheet tray lined with parchment paper or a platter. Repeat the process until all the chicken is breaded.
Add the oil to a large frying pan over medium heat until it reaches 375°.
Add the breaded chicken two or so at a time to the pan of hot oil and cook for 2 to 3 minutes per side or until golden brown on both sides and cooked throughout.
Set the chicken cutlets on a rack over a sheet tray and repeat the process until all the chicken is cooked.
Serve it with an optional garnish of parsley, Parmigiano, and lemon slices. Try adding them to a chicken cutlet sandwich or as a lemon butter chicken cutlet.
