Making your own chicken cutlets is a no brainer. It is probably one of the easiest foods to prepare and if you make enough, they can be enjoyed more than once.

Before breading them, I let mine mingle with some beaten eggs and a good splash of milk. Add salt, pepper, garlic powder, and some lemon pepper to the egg/milk mixture and beat well.

You can buy pre-sliced chicken breasts to make it easy. Or you can exercise your knife skills and butterfly whole chicken breasts yourself. Just make sure you use a good knife and watch those fingers! The slices should be nice and thin for faster cooking.

Add the chicken to the egg mix, cover, and refrigerate overnight. Make sure to coat each slice well.

When ready to cook, dredge the chicken through breadcrumbs and fry in oil in a skillet on the stove top. This is the best way to cook a chicken cutlet. I mean if you are going to eat one, make it good!

Or, if YOU want to be good, they can be cooked in a baking dish in the oven. Make sure to add some oil to the baking dish (because no matter how good you are, no one should eat a dried out oven-baked chicken breast) and cook at 350 for 30-40 minutes depending on the thickness of your chicken slices. Make sure to flip each slice half way through cooking so the chicken will brown on both sides.

Once cooked, chicken cutlets can be enjoyed with a nice tomato salad, or with a side of hot roasted peppers.

Or if you have rapini, then you are a serious player because there is absolutely NOTHING like a chicken cutlet eaten with a side of sautéed rapini. And if you put that on a sandwich made with crusty bread…swoon!

Leftover cutlets can also be added to a hearty salad. And let’s face it, just grabbing one out of the fridge is pretty fantastic, too.

So people, get your chicken, get your knives, and get your cutlet on!