Prep your chicken. Cut breasts into cutlets, if not already, and pound out. Using 1/2 tsp, salt the cutlets before breading.
In a food processor break down the cornflakes until the consistency is a fine breading with some smaller pieces (see image above). Add breadcrumbs to a large plate with sesame seeds, 1 tsp of salt, and pepper.
On another small plate beat the eggs.
In a cast iron or other large skillet heat up a generous amount of canola oil, or another high smoke point oil. There should be 1/2 inch of oil so adjust the amount for the pan you have. Heat oil up on low-medium.
Right before oil has heated up (give the pan a little lift, if the oil moves fast its good to go) start breading the amount of chicken cutlets that will fit in the pan. (we don't pre-bread the cutlets). Dip the cutlet in egg, then directly into the bread crumb mixture. Using your hands make sure the cutlet is evenly coated.
Once coated place the cutlet into the pan slowly. Cook time will vary depending on heat, pan, and thickness of the cutlet. Flip approximately after 4-5 min or until side is golden brown. Give the other side another 4-5 minutes or until done and transfer over to a wire cooling rack. with a pinch of salt, salt the cutlets once more.
Continue above breading and cooking steps until all cutlets are done. *You might have to add more oil in between batches.