the home chef makes Panko-Coated Chicken Cutlets

By Harlene Deane

Using panko bread crumbs gives this chicken a nice crispy crust. Pounding the breasts cuts down on the cooking time, making this the perfect recipe for those crazy week nights. Serves 4


• 1 cup flour

• 3 eggs, beaten

• 2 cups panko*

• 4 skinless, boneless chicken breast halves, butterflied and pounded 1/4-inch-thick*

• Salt and fresh-ground pepper

• 1/4 cup canola oil

• 6 tablespoons butter

• 2 teaspoons capers

• 2 tablespoons lemon juice

• 1 tablespoon chopped Italian parsley


1. Put the flour, eggs and panko in three separate bowls. Season the cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

2. In each of two large skillets, heat 1/4 cup canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over chicken and serve.

*Panko crumbs can be found in the ethnic aisle of most grocery stores.

*Don’t have a meat mallet? Hey, do what I do. Use a heavy pan, but cover the chicken with parchment paper first.

Add a salad of Spring Lettuce Greens, some nuke-in-the bag French Green Beans (Publix) and dinner is served! Enjoy!

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