If the chicken cutlets are thicker than 1/2 inch, place between sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even 1/2 inch thickness.
Season the chicken with salt and pepper, then coat with 1/4 cup of the sauce. Spread the bread crumbs on a large rimmed baking sheet. Dredge the chicken in the crumbs to evenly coat. Put the chicken in the fridge 5-10 min before frying.
Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, shake excess crumbs off 1 chicken cutlet and add to the hot oil. Repeat with the remaining chicken. If you can't fit all 4 pieces in the pan without crowding, work in batches, adding more oil if needed between batches.
Cook, turning once, until golden brown on both sides and cooked through in the center, about 5 minutes. Transfer to paper towels to drain.
Wipe out the skillet and add the remaining 1 cup sauce. Heat over medium heat until bubbling. Divide among serving plates and top with the chicken. Serve with salad.
You can use veal cutlets instead of chicken.