Frying chicken doesn't have to be an endless ordeal.
I'm in the habit of keeping a tub of clarified butter in my fridge at all times. I don't use it often, because it's easy to forget it back there behind the eggs and the olives, but when I do, it can make a world of difference in even the simplest dishes. Sautéed vegetables and seared meats, for instance, take on a dimension of rich, nutty flavor with clarified butter that most vegetable oils just don't offer.
Then, as soon as you're ready to start cooking, set out three wide, shallow bowls, and pour flour into one, beaten eggs into the next, and a mixture of panko bread crumbs and Parmesan cheese into the third. The cheese is there for more flavor. When all the cutlets are breaded, lower them into a large skillet filled with about a quarter inch of very hot clarified butter or frying oil. It should sizzle and foam as soon as they hit it. For even browning, you'll need to sometimes gently swirl the pan as the cutlets cook, to continuously redistribute the hot cooking fat, and rotate the cutlets so that the parts closest to the edge of the skillet don't under-brown.
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