Pounding boneless chicken breast fillets into big, floppy, flat cutlets is a great way to express your assertive, energetic side. Then you get to dredge the chicken in flour, egg, and bread crumbs, which is a fun project that will bring back fond memories of kindergarten craft-time. And the delicious, quickly cooked results will fortify you (and make you happy) so you can do this whole thing again tomorrow!
For the set-up, you will need three plates, a pie pan or baking dish, and a 10- to 12-inch skillet or frying pan. You'll be frying the cutlets one at a time, because they get very wide when flattened, and each one takes up the whole pan. So the first one needs to wait for the second one (it's only minutes on the stove) in order for everyone to eat together. No worries it will stay nice and warm.
Ingredient note: Panko is the name of a kind of very light, coarse-textured Japanese-style breadcrumbs, often sold in either the Asian section of supermarkets or with the breadcrumbs, packed in a box or bag. The porous texture and rough, oblong shape of panko crumbs makes them the absolute best choice for when you want to create an extremely-yet-delicately crisp outer coating in any pan-fried or baked food. If you can't find panko, use ordinary unseasoned breadcrumbs. Their finer, more powdery texture still works for coating, but the result will be less crunchy and light.