Heat oil in a large (12-inch) skillet over low heat while preparing the cutlets.
Lightly season each cutlet with salt, pepper, and spice of choice. Turn cutlets over and repeat seasoning on remaining side. Working one cutlet at a time, dredge in flour, dip in liquid, dredge in panko—shaking pan to help coat them—and then set on a rimmed baking sheet.
When cutlets have been breaded, increase heat to medium-high. When a pinch of panko dropped into the hot oil sizzles immediately, you’re ready to fry. Working 3 cutlets at a time cook, turning only once, until crisp dark golden brown on both sides, about 6 minutes total. Return cutlets to baking sheet and repeat cooking process with remaining 3 cutlets. Serve immediately with optional Dipping or Drizzling Sauce.