By Kara Kimbrough
Chicken cutlets have taken over my life or at least, my kitchen.
It started with my usual selection at Mario’s in Hattiesburg – chicken parmesan, of course. Then I
began seeing recipes for chicken cutlets everywhere.
Online, videos of chicken cutlets topped with Caesar salad (who know that was a thing?)
appeared, one after the other. Recipes for chicken cutlets on a bed of feta cheese with a
topping of sautéed tomatoes and onions with a crown of burrata ended up in my inbox.
And last but not least, crispy chicken cutlets used as the base of sandwiches, including a tasty
pairing of pesto and burrata as well as numerous baked dishes cooked with vegetables popped
up whenever I opened my computer or a cookbook.
I got the message: it was time to make chicken cutlets great again.
My love of Mario’s chicken parm notwithstanding, I rarely, if ever, take the time to make a true
chicken cutlet. And it’s not because I love chicken breasts all that much. In fact, I dislike the
appearance and texture of a thick, plump chicken breast. So, I decided it was time I started
experimenting with chicken cutlets, especially since so many recipes were at my disposal.
I began slicing large pieces of chicken in half (and into three pieces, depending on the size)
lengthwise, wrapping each piece in Saran wrap and pounding them with a mallet until flattened.
Following a tip from one of the videos, I used French bread slices ground in a food processor
instead of premade bread crumbs for a better flavor for the coating.
After frying them to a golden, crunchy goodness, the cutlets were ready for my homemade
chicken parm. I’m sharing a recipe that guarantees the cutlets don’t become soggy while
cooking underneath a heavy layer of sauce and cheese.
Since chicken cutlets have been on my radar, I’m sharing two of the best recipes I tried. Let’s all
make chicken cutlets great again!
Crispy Chicken Cutlets
3 cups homemade breadcrumbs or panko
3 cloves garlic finely minced or grated

½ teaspoon dried Italian seasoning optional1 ¼ cup finely grated pecorino Romano or
parmesan cheese (or both) divided
Salt and pepper, to taste
3 large eggs
2 cups all-purpose flour
2 pounds boneless skinless chicken breasts, thinly sliced
Olive oil for frying
Add the breadcrumbs, garlic, Italian seasoning, and ¾ cup cheese to a medium shallow
bowl. Season with salt and pepper, then mix it together, working the garlic into the breadcrumbs
until evenly distributed.
In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt
and pepper and 1 tablespoon water until combined.
Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to
combine.
Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of
plastic wrap over top, then use a meat mallet to pound it out to be about ½ inch thick. Repeat
with the remaining chicken. Season each piece of chicken on both sides with salt and pepper.
Set up the breading station so that the chicken is on the far left, then next to it the flour, then
the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess Next,
dip it in the egg mixture and let the excess drip off. Transfer the chicken into the breadcrumbs.
Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on
the reserved plate, and repeat with the remaining pieces.
Heat a generous amount of olive oil in a large, heavy bottomed sauté pan over medium-high
heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't
overcrowd the pan. Cook until golden brown on each side, then remove to a rack or paper
towels to drain.
Crispy, Not Soggy Chicken Parm
1 pound boneless skinless chicken breasts, cooked using recipe above
2 cups tomato sauce
1 cup fresh mozzarella cheese, sliced or shredded

1 pound spaghetti, cooked al dente
Set oven to broil. Place cooked chicken in a skillet or baking dish and top with mozzarella
cheese. Place in oven and broil on high until melted and bubbly. Top with tomato sauce and let broil a
few more minutes until sauce is heated. Serve immediately over pasta.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.