Slice each chicken breast horizontally to give two thin escalopes. Cover them with a sheet of plastic wrap and pound with a meat mallet until they are of an even thickness and a bit thinner. Dust in flour.
Heat the oil in a large frying pan. Add the four chicken escalopes and cook over medium heat until the underneaths are nicely browned. Turn over and season the cooked sides with salt. Cook until golden underneath and then turn them again and season. Put