Chicken Cutlets, with and without breading

Simple sauteed cutlets can be made with thighs instead of breasts. Breaded cutlets work better with breasts.

SIMPLE SAUTEED CUTLETS

2 chicken breasts
1/4 cup flour

salt, pepper, paprika to taste

vegetable oil or olive oil

1. Put flour on a plate. Add seasonings to the flour. I tend to use salt, pepper, and paprika; but you could use oregano, rosemary, or whatever you like. Mix it all together. 
2. Lay breast flat on a cutting board. With a hand gently holding the top, slice the chicken breast horizontally to get slices that are about 1/4 to 1/3" high. I am usually able to get 2 or 3 slices from a breast. Put cut slices on a baking sheet or plate so they don't touch.
3. Dry the chicken off. Dredge the chicken in the flour and gently wiggle it to get the excess flour off. Lay dredged chicken on a plate and continue dredging the remaining pieces.
4. Add 1-2 tablespoons oil to a saute pan and heat it on medium to medium hot heat. You want the oil hot enough so that if you flicked water into it, the water would pop. Place chicken gently in the hot oil. Cook for 3-5 minutes, or until the chicken starts to turn opaque. Turn the chicken over and cook another 3-5 minutes. You want the chicken to brown on both sides. Repeat with remaining chicken.

BREADED CUTLETS
2 chicken breasts

1/4 cup flour1 egg

1/4 cup bread crumbs 

salt, pepper, paprika to taste

vegetable oil or olive oil

1. Put flour on a plate. 
2. Crack an egg onto another plate and mix as if scrambling.
3. On the 3d plate, put 1/4 cup of bread crumbs (or more). Add seasonings to the flour. I tend to use salt, pepper, and paprika; but you could use oregano, rosemary, or whatever you like. Mix it all together. 
4. Lay breast flat on a cutting board. With a hand gently holding the top, slice the chicken breast horizontally to get slices that are about 1/4 to 1/3" high. I am usually able to get 2 or 3 slices from a breast. Put cut slices on a baking sheet or plate so they don't touch.
5. Dry the chicken off. Dredge the chicken in the flour and gently wiggle it to get the excess flour off. Lay dredged chicken on a plate and continue dredging the remaining pieces.
6. Add 1-2 tablespoons oil to a saute pan and heat it on medium to medium hot heat. You want the oil hot enough so that if you flicked water into it, the water would pop. Place chicken gently in the hot oil. Cook for 3-5 minutes, or until the chicken starts to turn opaque. Turn the chicken over and cook another 3-5 minutes. You want the chicken to brown on both sides. Repeat with remaining chicken.