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Cut the chicken breasts in half horizontally and pound to ¼-inch thickness.
Season both sides of the cutlets with salt.
Set up three bowls: one with flour, one with whisked eggs (with salt), and one with panko bread crumbs.
Dip each cutlet in the egg, then in the panko bread crumbs.
Heat vegetable oil in a skillet over medium-high heat until shimmering.
Add the cutlets to the skillet and cook until golden brown on one side, then flip and cook the other side.
Transfer cooked cutlets to a paper towel-lined cooling rack to drain excess oil.
Serve with a squeeze of lemon.