Slice the chicken breast horizontally into two thinner breasts. Then place the chicken pieces between two pieces of plastic wrap. Using a kitchen mallet, evenly pound the chicken until ¼ inch thick.

Moderately season both sides of the chicken with kosher salt.

Set up a breading station with three equal sized bowls. Measure and add the flour to the first bowl. Add the eggs to the second bowl, and the panko in the third bowl. First coat the chicken in flour and shake off any excess. Next, dip the chicken into the beaten eggs and then finally the panko. Transfer the breaded chicken to a tray or plate.

Add the clarified butter (or high heat oil) and set your pan to 375°F/190°C (medium-high). Use a thermometer to measure when the oil reaches 350°F/175°C, then you are ready to fry.

Carefully place the 2 breaded cutlets in the pan. Cook the cutlets for 3 minutes and 30 seconds, or until golden brown on the first side.

Using a pair of tongs, carefully flip the cutlets and continue cooking for 2 more minutes, or until golden brown.

Using a pair of tongs, transfer the chicken cutlets to a paper towel lined tray or plate. You can hold the cooked cutlets in a low temperature oven until ready to serve.

Lightly season the cutlets with salt and serve immediately.