This quick dish can be whipped up any weeknight without much trouble. Leftovers make great topping for a salad or wrap and reheat rather nicely in a toaster oven.
2 C panko bread crumbs, crushed fine
2 large eggs
6-8 chicken cutlets
1/2 C vegetable oil
Pour crushed panko into shallow dish. Whisk eggs and 1 tsp salt in second shallow dish until combined.
Working with one cutlet at a time, first dredge each piece in egg mixture and then panko, pressing gently. Transfer to plate until all cutlets have been coated. Place a wire rack on a baking sheet and then line rack with paper towels.
Heat 1/4 C oil in skillet over medium-high heat. Using tongs, place as many cutlets as will fit comfortably in pan to brown, 2-3 minutes per side. Transfer to towel-lined rack and season with salt to taste. Repeat with remaining cutlets, using additional oil as necessary.