Coat saute pan with oil. Ideally, ¼ inch deep on medium-low heat.
Pat cutlets dry using a paper towel.
Lightly seanson with salt and pepper on both sides of the chicken cutlets.
Whisk eggs in a bowl with cream until smooth.
Dip cutlet into the egg mixture. Allow excess mixture to fall back to the bowl.
Coat the egg glazed cutlet in breadcrumbs.
Repeat dipping and coating steps until all cutlets are coated.
Check the temperature of the oil by adding a drop of water. If it sizzles it’s ready!
Lay coated cutlets in the pan to fry for about 3-5 minutes.
Check underside for crispiness and color, then flip over to fry the other side. Approximately 3-5 minutes.
Transfer to a plate topped with paper towels to absorb excess oil.