Chicken Cutlets

The other day a few of us in the ER (around 3ish in the a.m.) were talking about restaurants we loved/love in the greater Portland, ME area and Dr. E brought up “I can’t find anyone who does a chicken cutlet anymore. Everyone just has chicken tenders.” He’s pretty damn accurate and his comment inspired me to resurrect a favorite Italian recipe of mine ‘Italian Chicken Cutlets.’

Quick, easy, frugal, versatile, and convenient. Chicken cutlets are a great option for a flavorful and juicy meal.


2 to 4 boneless, skinless chicken breasts. Note: 1 breast serves 2 people.
1 cup all-purpose flour
Sea salt and black pepper to taste
1 teaspoons of minced garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes (optional)
2 to 3 large eggs (beaten)
1 1/2 to 2 1/2 cups Panko breadcrumbs
1/2 cup of grated Parmesan or Romano or Asiago cheese (your preference)
1 stick of unsalted butter
1/4 to 1/2 cup olive oil
Italian Parsley chopped
Note: Adjust amounts according to how many breasts your are cooking


1. Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees.

2. Cut the chicken breasts in half lengthwise making 4 to 8 equal pieces. Place in a gallon size plastic baggie or between two pieces of plastic wrap. With a meat mallet or rolling pin, pound the chicken starting from the center and working your way to the edges, until the chicken is about 1/4 inch thick. Transfer to a plate and repeat for the remaining breasts.

3. In a pie plate or baking dish mix the flour, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, and salt and pepper to taste.

4. In a shallow dish, beat the eggs with 1 tablespoon water.

5. In a shallow dish, mix the Panko, grated Parmesan cheese, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon minced garlic, and salt and pepper to taste.

6. Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake any excess off. Dip into egg mixture, coat both sides and then press both sides into the Panko mixture. Transfer to a plate and do the rest of the chicken breasts.

7. Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Depending on the size of your skillet, add 1 or 2 pieces of the coated chicken breasts. Cook until golden brown on both sides, 3 to 5 minutes each side. Transfer to the wire rack in the oven to keep warm. Wipe the skillet clean and repeat with each chicken breast(s), until all are cooked.

Note: You can serve as is with lemon wedges and chopped Italian parsley or you can now use the cutlets for Chicken Parmigiana, Chicken Pancetta, Chicken Milanese, Chicken Sandwich (Mmmm), Open Face Chicken Cordon Bleu, Chicken Katsu, Chicken Piquant, Sicilian Olive Chicken, or just use your imagination. Enjoy!!!

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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