Plan on about 8oz. (1/2 lb.) of chicken (uncooked weight) per person.
To make the cutlets (shortcut: use already-made thin-sliced chicken breast cutlets):
Start with a boneless, skinless chicken breast. Locate the tendon between the breast tender and the main part of the breast. Cut along that line until the tender releases and folds out. Horizontally filet the remaining thick portion of the breast until two thin cutlets result. Trim excess fat off the cutlets.
Once you have the cutlets, soak the cutlets in a large metal bowl filled with cold water, about 2 tbsp. of lemon juice (about 1 lemon) and 1/2 teaspoon of kosher salt. Soak for at least 30 minutes. The water will become very cloudy.
Drain the cutlets and dry them well. Set out a plate of Italian seasoned breadcrumbs. Meanwhile, make an egg batter of:
- 2 eggs
- 2 tablespoons of water
- 1 tablespoon of canola oil
- 1/2 teaspoon of freshly ground black pepper
Coat each cutlet first in Italian seasoned, breadcrumbs, quickly dip in the egg batter, and finally coat again in the breadcrumbs, this time pressing down on each cutlet to ensure that the cutlet is evenly and thickly coated. Make more egg batter (scaling as needed) and pour more breadcrumbs onto the plate as needed.
Carefully lay each breaded cutlet into an ungreased glass baking dish (use as many glass dishes as you need to fit all the chicken in a single layer). Once this is done, put the baking dishes (uncovered) in the refrigerator for at least 1 hour to allow the breading to set.
Add canola oil to the baking dishes and bake at 350 for 18 minutes. Add more oil if needed. Carefully flip, and bake for 15 minutes more on the other side.