Place the chicken breast fillets on a cutting board, remove any tendons or fat residue. Slightly cut the side edges and lightly flatten the fillets with a meat mallet and season with salt on both sides.
Place flour in one plate, beat eggs in another, salt and whisk. In a third plate put the breadcrumbs.
Turn the first fillet first on both sides in flour, then put it in the beaten eggs and then roll it on both sides in the breadcrumbs.
Repeat this process with the remaining fillets. Heat the clarified butter in a larger skillet, place the breaded chicken cutlets and fry until golden brown on both sides.
Serve the chicken cutlets with chips and/or rice and mixed salad.