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Chicken Cutlets

This is one item to have on hand that can handle many kitchen needs from hors d'oeuvres to entrées quickly and with ease. No one made better cutlets that my maternal grandmother Mama (who usually made veal cutlets before it was politically incorrect and also made pork cutlets thinly pounded). She would make a large platter piled high with golden brown cutlets. Whatever cutlet she made you knew they would literally melt in your mouth. My sister, Albina, is now the master of chicken cutlets and when she makes them the house smells just like Mama's. These were a special favorite of my brother Anthony and my sister loved making them for him.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Coated Chicken Refrigeration Time 30 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Buffet, Dinner
Servings 8

Ingredients
  

  • 6-8 Boneless Skinless Chicken Breasts (you can also use thighs for your dark meat fans)

Mayo Mixture

  • 1 cup Hellmann's Mayonnaise
  • 1 tbsp White Rice Vinegar
  • ½ tsp Salt
  • 2 tbsp Grated Parmesan Cheese

Breadcrumb Mixture

  • 2 cups Panko Breadcrumbs
  • ½ cup Breadcrumbs (your favorite breadcrumb of choice)
  • ¼ cup Flour
  • ¼ cup Grated Parmesan Cheese
  • 3 tbsp Parsley Flakes
  • 1 tbsp Dried Basil
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Black Pepper

Instructions
 

  • Clean and trim Chicken Breasts.

Mayo Mixture

  • In mixing bowl blend Mayonnaise, White Rice Vinegar, Salt, Grated Parmesan Cheese.
  • Coat chicken in mayo mixture and refrigerate for 30 minutes.

Breadcrumb Mixture

  • Mix together Panko Breadcrumbs, Breadcrumbs, Flour, Grated Parmesan Cheese, Parsley Flakes, Dried Basil, Onion Powder, Garlic Powder and Black Pepper.
  • Coat chicken in breadcrumb mixture.

Cook

  • Place breaded cutlets on a cookie sheet that was lightly brushed with olive oil. Then drizzle a little olive oil on top of cutlets. Bake in a 400℉ oven for 20-25 minutes or until chicken is golden and fully cooked.
  • This is our current method of making them a little healthier but years ago and until fairly recently we would fry in a skillet with vegetable and a little olive oil. Mama would use a seldom seen item these days - Crisco - to fry her cutlets. Cook yours whatever way you prefer. Honestly the baked version is delicious and extremely moist.

Notes

These go great with catsup, ranch dressing, BBQ sauce or Sweet & Sour sauce... especially the "Wicked" version for a Halloween Costume Party. 
Keyword Chicken, Cutlets