Lightly pound the chicken to 1/2 inch thick and season with salt. Place the flour, eggs and panko onto 3 separate large plates and season each one lightly with salt and pepper. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg next, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.

Pour the oil into a large skillet and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, about 3-5 minutes per side. Cook the chicken in batches to avoid overcrowding the pan. Drain the chicken on paper towels.