Cut each breast crosswise into two thin cutlets. If necessary, gently tenderize with a meat mallet to get the thickness even across each cutlet. Sprinkle one side with seasoned salt.
Beat egg in a small bowl and dip cutlets in.
Press into breadcrumbs until well coated. Set aside on wax paper for 10-30 minutes.
Heat half the oil in a large skillet over medium-high heat until shimmering. add milanesa and fry for about 2-3 minutes on one side. Add more oil if needed. Turn and fry another 2-3 minutes until brown and cooked through.