Season 4 chicken cutlets with kosher salt an hour before cooking.
Prepare dredge station by mixing 1 whole egg and 2 tbsp milk and mixing to combine with a fork.
Pour 1 cup flour in a small mound and 1 cup plain breadcrumbs in a separate mound on a sheet of parchment paper.
Dredge each cutlet in flour, then egg mixture, then bread crumbs.
Heat 1/2 cup safflower oil in a skillet large enough to hold 4 cutlets over medium high heat until the oil is hot, about 4 minutes.
Test oil by dropping a small bread crumb mixture in the oil, if it sizzles immediately, add breaded cutlets to the hot oil making sure that they do not overlap. Cook for about 3-4 minutes, then change position so that the cutlets that were bordering the outside of the pan are turned to border the inside of the pan just to make sure that they brown evenly. Cook for another 1-2 minutes.
Turn to the second side, and cook for 2-3 minutes, then switch positions and cook for another 2-3 minutes. The second side will cook faster than the first.
Serve immediately with mashed potatoes and lemon wedges.
