To make, pat the chicken breasts dry with a paper towel then cut each piece horizontally (like you are butterflying) to make two thinner cutlets (so you have four total).
Place the chicken between two sheets of plastic wrap and pound with a meat mallet or rolling pin them until they are 1/4 inch thick. Generously season both sides with salt and pepper.
Heat 2 Tbsp of vegetable oil in a large skillet or frying pan over medium heat. When shiny, add two pieces of the coated chicken in a single layer and reduce heat to medium-low.
Fry the first side for 2 to 3 minutes or until golden brown, then flip and cook for another 2 to 3 minutes or until internal temperature reaches 155F.*
Wipe the skillet clean and add another 2 Tbsp of vegetable oil. Repeat for the other two chicken pieces and placed on the paper towel-lined large plate.