Fry:

In a 10- inch skillet heat the oil over medium heat until it reaches 350°F. To test the oil you can dip the back of a wooden spoon into the oil and if bubbles form immediately, the oil is ready.
Place each chicken cutlet in the hot oil for 2 – 3 minutes on each side. If you notice the oil getting too hot and the chicken browning too quickly, simply turn the heat down to medium-low. Don’t overcrowd the pan. I fry 2 cutlets at a time.
Transfer the cooked chicken to a paper towel lined plate to absorb any excess oil. Repeat with all the chicken cutlets.
Serve warm.

Notes

Store airtight in the refrigerator for up to 3 days.

To reheat: Air Fryer: 4 minutes at 400°F. Oven 6 minutes at 400°F.