Chicken Cutlets


Swim team has started, so we are now running out every weeknight to either soccer practice or swim practice, so we have about a 20-30 minute window for dinner.  Luckily, most nights, my husband picks my son up after work and brings him home, so I have the opportunity to have dinner ready when they walk in the door.

My son really likes chicken tenders and cutlets, and they end up being a meal he can eat quickly and be ready to play about 1/2 hour after dinner. Filling, but not too heavy. The chicken looks big, but it is a very thin cutlet, so it is about 2 1/2 oz of meat. With a side of kale chips, this was just the right about of food.

Chicken Cutlets

adapted from Schnitzel Sandwiches from Food Network Magazine

1/2 cup matzoh cake meal
Kosher salt and freshly ground pepper
1 egg (from Farmer Kim)
1/4 cup almond milk
1 cups whole wheat seasoned breadcrumbs
1 teaspoon sesame seeds
1 lb thin-sliced chicken breasts (locally raised)
3 Tbsp olive oil
1 tablespoon margarine (or butter)


Line a baking sheet with parchment paper.

Set up 3 shallow bowls in a line:

  • Matzoh cake meal, salt and pepper
  • Egg whisked in the almond milk
  • Breadcrumbs and sesame seeds

For each cutlet:  Dredge it in the flour and shake off any excess. Dip it in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. Arrange in a single layer on the baking sheet.

Refrigerate, uncovered, for 1 hour.

Heat the olive oil and margarine in a large cast iron or non-stick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side.

Remove to a rack or paper towel-lined plate to drain.

Serve and enjoy!

Serves 4 – 5



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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