Pound chicken cutlets to an even thickness
Season both sides with salt and pepper
Set up three shallow bowls: flour, beaten eggs, breadcrumbs
Dredge each cutlet in flour
Dip into beaten eggs
Coat evenly with breadcrumbs
Press coating gently to help it stick
Heat oil in a skillet over medium to medium-high heat
Add enough oil to cover the pan bottom
Test oil with a breadcrumb or small piece of cutlet
Fry cutlets in a single layer without crowding
Cook until golden brown on the first side
Flip and cook the other side until golden brown
Cook until the chicken reaches 165°F
Transfer to a paper towel-lined plate or wire rack
Serve immediately