Heat oven to 400 degrees. Cover two cookie sheets with foil. If you have a cooling grid, add to one of the sheet pans. Use one for the uncooked breaded cutlets, and the other to reserve the cooked cutlets in the heated oven.
Break the eggs onto a plate, whisk, and add a few pinches of salt.
Pour the panko into a ziplock bag and roll over with a rolling pin or a glass to make the pieces finer. Pour onto a plate.
Dip each cutlet into the egg, and then the panko. Pat the panko onto the cutlets. Set aside on the prepared sheet pan.
Heat 1/4 cup olive oil over medium heat. When you can smell the oil and see swirls, drop in a few grains of panko. If they toast, the oil is ready.
Add 1/2 of the cutlets, and if you have a splatter screen (highly recommended), place on top. Cook for 3-4 minutes per side. Reserve in the heated oven.
Wipe out the pan. Add the other 1/4 cup oil. Repeat previous step with remaining cutlets.