To butterfly chicken breasts: Cut each chicken breast horizontally into 2 equal chicken cutlets. If needed, cover each cutlet with a plastic and pound until nice and even. You should have about ¾-1-inch thick cutlets. Pat dry the cutlets with a paper towel.

To bread chicken breasts: In 3 shallow plates, put flour, eggs and panko. Stir in salt to the eggs.

Dip each chicken cutlet in flour first, shaking off excess flour. Then dip it in eggs, and finish in the panko. Press the panko well on each side. Continue with the remaining chicken cutlets and arrange them on a sheet.

To cook: Heat a large (12-inch) skillet over medium high heat.

Add 3 tablespoons of oil and heat it as well.

Once the oil is shimmering, add 2 breaded chicken cutlets. Cook for 2-3 minutes, or until nice golden brown crust forms. Then flip and cook for another 3-4 minutes, or until nice crust forms.

Check the internal temperature with a meat thermometer. Remove the chicken once the internal temperature reach 165°F. Place on a baking sheet lined with wire rack. Serve immediately.