Pound the chicken between two pieces of waxed paper until each piece is about twice its original size.
Mix the salt and Creole seasoning into the flour, and lightly dust (don't dredge!) the chicken. (Best way to do this: put the flour-salt-seasoning blend into a cheese shaker, and shake it onto the chicken.)
Pass the chicken through the beaten egg. Shake off the excess. Then dredge through the bread crumbs. If you have time, put the chicken cutlets onto a pan lined with plastic wrap, cover with another sheet of plastic wrap, and refrigerate for from two hours to overnight.
Heat about a half-inch of oil in a heavy skillet (cast iron is perfect) over medium-high fire, until a pinch of bread crumbs fries vigorously. Cook the chicken, as many pieces as will fit without overlapping, for about a minute and a half per side, or until the exterior is golden brown. Remove and drain for a minute in a large sieve. Keep the pieces warm as you cook the remaining pieces.
