Instructions

• Trim any excess fat from the 28-ounce boneless, skinless chicken breasts. Slice each breast in half from tip to tail to make thinner cutlets. Working with one cutlet at a time, place it between two pieces of plastic wrap and pound with a meat mallet or rolling pin to 1/4-inch thickness. Repeat for all cutlets.
• Lightly season both sides of all cutlets with the 1/2 teaspoon kosher salt.
• Set up a breading station with three shallow bowls or rimmed plates: put 1/2 cup rice flour or cornstarch in the first bowl, crack and whisk the 2 eggs into the second bowl and stir in 1/2 teaspoon Maggi seasoning (or soy/tamari if you prefer), and place 2 cups panko bread crumbs in the third bowl.
• Line a baking sheet with a wire rack and set it nearby to hold breaded cutlets.
• Working one cutlet at a time, dredge it in the rice flour or cornstarch, tapping off any excess back into the bowl.
• Dip the floured cutlet into the egg mixture, coating both sides and letting excess egg drip back into the bowl.
• Press the cutlet into the panko crumbs on both sides so the crumbs adhere well. Transfer the breaded cutlet to the wire rack on the prepared baking sheet. Repeat Steps 5–7 with the remaining cutlets.
• (Optional) Cover the baking sheet and refrigerate the breaded cutlets for up to 3 hours to help the coating set.
• Pour 12 ounces of canola, vegetable, or sunflower oil into a large, high-sided skillet and heat over medium until the oil reaches 350°F on a thermometer. (The oil is ready when a small pinch of flour or a few breadcrumbs sizzle on contact.)
• Fry the cutlets in batches so they do not crowd the skillet (one or two at a time, depending on pan size). Use tongs to lower each cutlet into the oil. Cook about 1 1/2 minutes, flip and cook another 1 1/2 minutes, then flip again and cook an additional 30–60 seconds, or until the crust is golden brown and the chicken is cooked through (an internal temperature of 165°F).
• Transfer cooked cutlets to the wire rack-lined baking sheet to drain. Immediately sprinkle the hot cutlets with the 1 teaspoon finishing salt.
• If using, sprinkle up to 1 teaspoon sesame seeds over the cutlets. Serve immediately.