Set oven to 450 degrees, adjust rack to middle position, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. And spread the breadcrumbs in the third.
Pound the chicken to a uniform, 1/2 inch thickness. Pat dry with paper towels or clean rag, then season with salt and pepper.
Working with one piece at a time, dredge with flour, then dip through egg, and finally coat with breadcrumbs. Press on the breadcrumbs to make sure they stick on the chicken. Rest chicken on a plate.
Heat the oil in a 12-inch nonstick skillet over medium heat until just smoking. Add two pieces of chicken and cook until golden.
Drain fried chicken on paper towel then add to plate and keep warm. Repeat with the remaining breaded chicken.
The cooked cutlets can be stored in the refrigerator, wrapped tightly in plastic wrap.
We hope that this Snap-guide has helped you. For more fantastic guides, look for BMS lifeskills.