Preheat the oven to 425°F and pour enough oil onto a large rimmed baking sheet to completely coat the bottom in a thin, even layer.

Pat the chicken cutlets dry with paper towels and, if necessary, pound them to an even thickness of approximately ¼ inch.

Season both sides of the cutlets lightly with kosher salt and black pepper.

Beat the egg in a wide, shallow bowl and place the breadcrumbs in a second shallow bowl.

Dip one chicken cutlet into the beaten egg, allowing the excess to drip back into the bowl.

Transfer the cutlet to the breadcrumbs and press firmly so the crumbs adhere evenly to both sides, then repeat with the remaining chicken.

Arrange the breaded cutlets in a single layer on the oiled baking sheet, leaving a little space between each one.

Gently press each cutlet into the oil so the bottom is evenly coated.

Bake for 10 to 12 minutes, until the bottoms are beginning to turn golden.

Carefully flip each cutlet with a thin spatula.

Continue baking for 8 to 10 minutes, until the second side is crisp and golden and the thickest part of the chicken reaches an internal temperature of 165°F.

Let the chicken rest for 3 to 5 minutes before serving.