Prep your chicken. Slice each chicken breast in half horizontally so you've got two thinner pieces. Pound them with a meat mallet or the bottom of a heavy pan until they're about 1/2 inch thick and even throughout. This isn't therapy, but it kind of feels like it.

Season simply. Hit both sides of each cutlet with salt and pepper. Nothing fancy here, just the foundation.

Set up your breading station. Three shallow dishes in a row. First one gets the flour. Second one gets the beaten eggs. Third one gets your breadcrumb mixture (equal parts panko, Italian breadcrumbs, and parmesan mixed together). Line them up like an assembly line because that's basically what this is. These measurements are just starting points—you'll definitely need to add more as you go, so don't stress about running out.

Bread like a pro. Take one cutlet and coat it in flour, shaking off the excess. Dip it in the egg with your wet hand, let the extra drip off, then press it firmly into the breadcrumb mixture with your dry hand. Flip and press the other side. You want full coverage and good adhesion.

Repeat until done. Keep going until all your chicken is breaded. When you run low on flour, eggs, or breading, just add more. The amounts listed are approximations for 4-6 breasts, but every piece of chicken is different and you're making as many as you want anyway. Yes, your counter will look like a breadcrumb bomb went off. That's normal.

Cook now or freeze for later. If you're cooking immediately, heat some oil in a large skillet over medium-high heat and cook the cutlets for about 4-5 minutes per side until golden and cooked through. If you're freezing, layer them between sheets of parchment paper in a freezer-safe container or zip-top bag. They'll keep for 2-3 months.

To cook from frozen. Thaw overnight in the fridge, then cook as you would fresh cutlets. Pan-fry in oil for crispy perfection or bake at 400°F for about 20 minutes until golden and cooked through.