Crispy Chicken Cutlet: 4 Boneless, skinless Chicken Breasts, 2 cups All Purpose Flour, 4 Eggs, 2 cups Panko Bread Crumbs. Cut the chicken into two fillets. Put chicken in a clear plastic freezer bag. With a meat mallet, pound the chicken beats as thin as possible. Dredge in 1. Flour 2. Egg 3. Panko. Fry until golden brown.