Chicken Cutlet


Jack McCarthy

On May 10th, the cooking class made chicken cutlets, with Charles and Mimi as the head chefs, and Salem and Jessie as the assistant chefs. The ending results?


  • Tomato sauce (that we made ourselves)
  • 4 skinless, boneless chicken breasts
  • 2 eggs
  • 1 cup of panko bread crumbs
  • 2 tablespoons of flour
  • 1 cup of olive oil
  • 1/4 cup of fresh mozzarella

First, we get our aprons on, and get the ingredients out, then we preheat the oven to 450 degrees F. We then placed the chicken breasts on two sheets of plastic on a frying rack, pounding the smooth side of it with a meat mallet. We then crack the two eggs, placed them into a bowl, and set them aside. Then with the bread crumbs and the 1/4 cup of Parmesan cheese, we place them in a separate bowl and set it aside. We then place the flour in a sifter and sprinkle it over the chicken breasts, evenly coating both the front and the back of the chicken evenly. We then place the flour-covered chicken breasts in the egg bowl, and then place them in the bread crumb bowl, then set them aside for about 15 minutes. With 1 cup of olive oil, we place it in a large skillet and heat it up until it begins to shimmer. We then place the chicken breasts until golden, for about 2 minute on each side. We then place the chicken in a baking dish and top each breast with 1/3 cup of tomato sauce. After that, we layer the chicken breasts with mozzarella cheese, fresh basil, and provolone cheese, sprinkling 1 to 2 tablespoons of Parmesan cheese and drizzle it with 1 tablespoon of olive oil. Once that’s done, we put them in the preheated oven for 15-20 minutes, until cheese is browned and bubbly, and the chicken breasts’ center are not pink in color.