Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
Whisk together the eggs in one of the glass baking dishes. Place the breadcrumbs in the other glass baking dish.
Next, dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
Heat 2 tablespoons of cooking oil in the bottom of a cast iron skillet. Then add the chicken cutlets that have been dipped in the eggs and breadcrumbs.
Brown the chicken cutlets on each side for about 2 minutes. Then transfer the cast iron skillet to a preheated 375 degree oven for about 15 minutes.
Cook the chicken cutlets until the internal temperature reaches 165 degrees.
Video
Notes
Use a digital instant read thermometer to check the internal temperature of the chicken reaches 165.