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Prepare a brine by combining water, salt, sugar, and a tablespoon of MSG, then soak the chicken breasts in this mixture overnight.
Once soaked, slice the chicken breasts into cutlets and flatten them to ensure an even thickness.
Set up your breading station with separate dishes for flour, seasoned flour, beaten egg, Italian style bread crumbs, and panko bread crumbs.
Begin breading each cutlet by dredging it in flour, then dipping it in the egg wash.
Next, coat the cutlet with Italian style bread crumbs, dip it again in the egg, and finally cover it with panko bread crumbs.
In a deep pot or Dutch oven, heat oil to approximately 350°F (175°C), ensuring there is at least one to two inches of oil.
Carefully deep-fry the breaded cutlets in batches for three to four minutes, or until they are golden and crispy.
Once cooked, remove the cutlets and let them drain on paper towels before serving.