Begin by taking your boneless skinless chicken breasts and pounding them to a uniform thickness of about ½ inch. Season both sides with kosher salt and black pepper.

Create an efficient breading station by arranging three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs or panko.

Dip each chicken piece into flour, then the egg mixture, and finally press into the breadcrumbs to coat well.

Pour enough olive oil into a heavy skillet to cover the bottom by about ¼ inch. Heat the oil over medium-high until it shimmers.

Carefully add the breaded chicken cutlets to the hot oil, frying in batches for about 3-5 minutes on each side until golden brown.

Transfer cooked cutlets to a wire rack or a plate lined with paper towels to drain excess oil.

Enjoy your crispy Italian breaded chicken cutlets immediately, keeping them warm in a preheated oven if desired.