Prepare the chicken schnitzel
Place the butterflied chicken breasts between two sheets of parchment or plastic wrap and use a rolling pin or skillet to pound them
out until each is ¼ inch thick.
Set up a breading station:
In a shallow bowl, beat the eggs with a pinch of salt.
Place the flour in a second shallow bowl and season with salt and pepper.
In a third, mix together the panko, sesame seeds, and salt and pepper to taste.
Working with one piece at a time, place
the chicken cutlets in the flour, dust off any excess, then dredge through the beaten egg. Let any excess drip off before placing the chicken in the panko-sesame mixture.
Gently press the panko onto the chicken to ensure it's well coated. Transfer to a plate.
In a large skillet, heat about ½ inch neutral oil over medium-high heat until it shimmers.
Add 2 or 3 pieces of chicken (as many as you can fit without overcrowding the pan) and fry until crispy and golden, 2 to 3 minutes per
side.
Transfer the chicken to a wire cooling rack, immediately seasoning it with salt. Repeat with the remaining chicken pieces as necessary.
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