Pound chicken breasts to an even thickness
Season both sides with salt and pepper
Set up three shallow bowls: flour, beaten eggs, and breadcrumbs
Dredge each cutlet in flour
Dip the floured cutlet in beaten eggs
Coat the cutlet with breadcrumbs
Press the coating gently to help it stick
Heat oil or butter in a skillet over medium heat
Cook the cutlets until golden brown on both sides
Transfer to a plate lined with paper towels
Serve hot