• Slice the chicken breasts horizontally to create even cutlets. Pound lightly if needed.
• Season the chicken with salt.
• Dredge each cutlet in flour, shaking off excess.
• Dip into beaten eggs, letting excess drip off.
• Coat well with breadcrumbs, pressing firmly.
• (Optional) Chill the breaded cutlets in the fridge for 10 minutes.
• Heat a shallow layer of oil in a pan over medium-high heat.
• Fry the cutlets for 4–5 minutes per side until golden and crispy.
• Drain briefly on paper towels, season with salt, and serve with lemon.