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Butterfly the chicken breast by placing one hand on top of the breast flat and using a sharp knife, make long straight cuts into the side of the breast, opening it up like a book and slicing it in half to make thin cutlets.
Pound the cutlets with a meat mallet or heavy object to make them even and thin.
Set up a dredging station with plates or trays of flour, egg, and breadcrumb, seasoning each one to add flavor.
Shallow fry the cutlets in olive oil over medium-low heat until golden brown on both sides.
Remove the cutlets from the oil and season immediately with salt while the oil is still hot.