Take chicken breast from a freezer that are almost thawed. You’ll find slicing the cutlets thin easier to cook. I also will hammer them to get them as thin as possible. Careful with mallet, you must be gentle pounding the chicken meat Making the cutlets as close to the same size helps with even cooking

Season meat, Pro Tip - always fresh grind your black pepper. Adobo is my choice for salt but kosher salt is fine too

Take 2 eggs and place into a bowl and whisk. Take another bowl and place bread crumbs (panko is fine) inside. Use a large bowl so you can flip the cutlets easily.

With a fork individually place cutlets into eggs and cover. Make sure to not overcoat the cutlets and transfer to bread crumb bowl. Toss well and place on flat dry surface. I pat the cutlets making sure the cutlets are throughly covered with bread crumbs

Bring 12” skillet to high heat and wait to gently place cutlets into it. Be careful to not drop them as the oil can splatter easily. Lower flame to medium as to prevent burning the chicken

Watch for browning of the edges of the chicken. You want to flip them lightly browned as they will cook once turned over

Place cooked cutlets on a plate with paper towel and sprinkle the dry thyme over the cutlets. Once finished I use fresh cut lemon wedges to put a little acidity to brighten the flavors. Enjoy