Place the chicken breast on a clean cutting board and use a sharp knife to carefully slice it horizontally into thin, even cutlets. Try to keep each piece similar in thickness so they cook evenly and stay juicy.

Crack an egg into a shallow bowl and whisk it until the yolk and white are fully combined. Take each chicken cutlet and dip it into the egg mixture, making sure it is completely coated on both sides so the breadcrumbs will stick properly.

Transfer the egg-coated chicken into a separate bowl or plate containing the breadcrumb mixture. Press the breadcrumbs gently onto both sides of the chicken, ensuring an even, well-coated layer for that crispy texture.

Heat a non-stick pan over medium heat and add a small amount of oil. Place the coated chicken cutlets into the pan without overcrowding and cook for a few minutes on each side until they turn golden brown and crispy. Make sure the chicken is fully cooked through.

Once cooked, remove the cutlets from the pan and place them on a plate or wire rack. Let them rest for a few minutes so the juices redistribute inside the meat, keeping it tender and flavorful.

Serve the chicken cutlets warm while they are still crispy on the outside and juicy on the inside. You can pair them with a light dip, fresh salad, or your favorite healthy sides.