This recipe is similar to the veal cutlet recipe but easier to make.
For two people:
2 boneless chicken breasts.
2 eggs
1 cup bread crumbs ( Italian )
2 garlic cloves , minced
2 tablespoons canola oil

Slice the cutlets lengthwise to obtain thin pieces. Place the four slices in a gallon plastic storage bag and hammer them down to a very thin piece with a mallet or rolling pin.
Beat the eggs with a fork.
Add the garlic to the bread crumbs. Mix well
Place the bread crumb mixture on a sheet of Aluminum foil. Have another sheet ready.
Dredge the chicken through the egg wash and then the crumbs. Pat the crumbs down to help them adhere to the chicken.
Place the chicken on the other aluminum sheet.
Add the oil to a skillet . Place cutlets in pan and fry until golden. a few minutes.
Turn them over and fry the other side.
Keep warm or serve immediately.
This is great with Pasta Con Acciughe o Cipollini as a side dish