Pound the chicken cutlets to an even thickness and season lightly with salt and pepper.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for Panko breadcrumbs.

Dredge each piece of poultry in flour, dip in eggs, and coat thoroughly with Panko.

Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F.

Fry the breaded cutlets for 4 to 5 minutes per side until golden brown and cooked through, then drain on a wire rack.

Whisk together the peanut butter, soy sauce, rice vinegar, and warm water in a small bowl until smooth.

Slice the crispy cutlets, drizzle generously with the sauce, and garnish with chopped cilantro and crushed peanuts.