Place flour in a shallow dish and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Place beaten eggs in a second shallow dish.
Place bread crumbs in a third shallow dish and season with remaining salt and pepper.
Dredge one cutlet in flour on both sides to coat.
Then dip floured cutlet in egg, turning over to coat both sides. Allow excess to drip off.
Next dredge chicken in bread crumbs, pressing gently so that crumbs adhere to the cutlet.
Repeat steps 4-6 until all cutlets are coated in breadcrumbs.
Fill a large heavy bottom skillet (cast iron works great) with enough beef tallow or other fat, that once melted, will fill up the sides of the skillet to 1/2 inch.
Heat over medium-high heat. Drop some of the bread crumbs in the oil. When they sizzle, the melted fat is hot enough.
Working in 2 or 3 batches, depending on the size of the skillet used, add cutlets to skillet and cook for 3-4 minutes on 1 side. Then turn over and cook another 3-4 minutes.
Adjust heat if necessary so that the melted fat is sizzling but not smoking. Add additional tallow, if necessary, to maintain the 1/2 inch depth.
Cook cutlets until both sides are golden brown and cooked through. When you slice into the cutlet, the chicken should no longer be pink, and the juices should run clear.
Transfer cutlets to a paper towel lined plate to absorb extra oil. Blot tops of cutlets with a paper towel as well, if necessary.
As you cook the remaining cutlets, transfer the cooked cutlets to a wire rack placed over a baking sheet and place in a 200°F oven to stay crisp.
When all the cutlets are cooked, sprinkle with salt, if desired, and serve.