Place chicken breasts between plastic wrap and pound them to about 1/4 inch thickness. If the breasts are thick, slice them in half horizontally for even pieces.
Dunk each chicken piece first into the flour, then into the egg mixture, and finally into the breadcrumb mixture, ensuring a complete and even coat.
Cook the coated chicken cutlets for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.