Season the chicken cutlets generously on both sides with salt and pepper. Saltiness varies depending on what brand you use, but my rule of thumb is 3/4tsp per pound of chicken.
Set out three breading bowls, and add the flour in one bowl, the eggs and water in the next, and the panko breadcrumbs in the third bowl. Whisk the eggs and water together until combined.
Heat a large skillet (I prefer nonstick) over medium heat, and let it preheat while you bread the chicken.
Coat each chicken cutlet in the flour, shake off the excess, then in the egg, shake off the excess, then in the panko breadcrumbs.
Add enough olive oil to coat the bottom of the skillet, about 3-4 tbsp. Add the chicken cutlets to the skillet in a single layer, keeping in mind you may need to cook in batches if your skillet is too small.**
Cook the chicken for about 4 minutes on each side, until golden and crispy. Enjoy!
*I cut my own chicken cutlets from chicken breasts. See the blog post on how to do it. A 1.5lb package of chicken breasts usually has 3 breasts, which I cut into 6 cutlets.**I use a 12" skillet and am usually able to get all the chicken cutlets cooking in one batch. However, if you have smaller pans, you could get two skillets going at the same time, or do two batches.