Chicken should be cut into bite-sized pieces. The cut pieces should be spread out on a sheet of plastic wrap, covered with another covering, and rolled with a rolling pin until they are about 2-3 mm thick and even.
Spoon the flour onto a plate, sprinkle with salt, and stir. Place the breadcrumbs in a separate basin from the beaten eggs.
Place each piece of chicken in a baking dish that has been lightly greased and then coat with flour, shake off excess egg, and then coat with breadcrumbs. With one hand, we discovered that breadcrumb navigation was less confusing.