Take the chicken breasts and slice them into four equal cutlets. Lay them out on a cutting board and use a meat mallet to gently pound each piece to about ¼-inch thickness. Not only does this help cook them evenly, but it also makes them tender. Sprinkle both sides with kosher salt and freshly cracked black pepper. This seasoning is essential as it infuses flavor into the chicken.

Let’s get crumbed! Arrange three shallow bowls in front of you. In the first bowl, pour the flour. In the second bowl, beat the eggs until well mixed. In the third bowl, add in the panko breadcrumbs. For an extra flavor boost, you can mix the dried Italian herbs and lemon zest into the breadcrumbs. This will add a delightful aromatic quality to your cutlets.

Take one cutlet and first dredge it into the flour, ensuring it's evenly coated. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the cutlet with the panko breadcrumbs, pressing gently to ensure a good adherence. Repeat the process for each cutlet, and place them on a cooling rack or plate.

In a large skillet, pour enough clarified butter or vegetable oil to cover the bottom by about a quarter inch. Heat over medium heat until hot but not smoking, perfect for frying. You can check if the oil is ready by dropping a few breadcrumbs into it; they should sizzle immediately.

Carefully add the coated cutlets to the hot oil. Fry them in batches to avoid overcrowding. Cook each side for about 3-4 minutes or until they turn a golden brown. The colors should be inviting, a beautiful sunset hue. Once done, transfer them to a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle a bit more salt over them for that extra touch.

Once you’ve cooked all your cutlets, place them on a serving platter. Garnish with lemon wedges for a burst of fresh flavor. You can serve the cutlets plain or topped with grated Parmigiano-Reggiano for an additional layer of richness.