Chicken Cutlets

I was making onion soup and the recipe calls for toasted french bread. The recipe also serves 4-6 so I tried to halve it, as I usually only try to cook for Billy and I. Halving everything seemed to work, except the French bread, you cant really go into a grocery store and buy half a loaf, or one rib for that matter.

The issue I usually encounter is having leftovers that never get eaten. Every time I get a loaf of Italian or French bread for a recipe, I usually have a leftover half. Sometimes, if you’re good, you can seal it up tight and it lasts, but then its hard if you leave it for a few days.

I decided that I’d use the remaining breadcrumbs to use for chicken cutlets. As I am setting up my cutlet station ( flour, egg and crumb plate) I realize that I don’t have eggs. I do live across the street from the grocery store, but decided instead to look for an egg substitute. I glance in the refrigerator and see heavy cream. I remember that Paula Dean uses buttermilk to coat her chicken so I figure I can do the same. I know, so fattening but so delicious! Below is the recipe for the crumbs and the cutlets. I am pretty sure they are the best cutlets I’ve ever made.


One loaf French bread (you can use Italian bread)
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 350 degrees. Butter bread. Toast bread in oven for 20 minutes. Cut bread into 1″ slices and put in a food processor. Process until desired consistency. Add the oregano, garlic powder and onion powder. Use on cutlets, in meatballs or however you like!

chicken cutlets

1lb chicken cutlets thinly sliced, about 1/4″ thick
Flour to coat cutlets ( about 1/3 cup)
Heavy Cream to coat cutlets (about 1/2 cup, you can also use an egg with milk)
Breadcrumbs (recipe above)
2 tbsp olive oil

Coat each cutlet in the following steps: flour, cream, crumbs. Shake off any excess before moving to the next step. Set aside. Heat oil in a skillet on medium heat. When oil is hot, add the chicken cutlets to the pan. Fry until golden brown, about 3-4 minutes on each side. Serve and enjoy!