Mimi's Chicken Cutlets

While this recipe didn’t come from my big blue family cookbook, it holds a special place in my heart. It was one of the very first things my husband Anthony ever asked me to make for him. Looking back, I think it might’ve been a test — and thankfully, I passed!

Anthony grew up on the North Shore of Boston in a big Italian American family. His Christmas table looked very different from mine. I was raised on turkey and ham, Southern cornbread dressing, and all the classic holiday sides. But Anthony’s Christmas? It was red sauce, meatballs, chicken cutlets, salad, and plenty of wine — loud, joyful, and full of flavor.

One of our first Christmases together in Boston, I found myself in the kitchen with his mom — Mimi — helping her fry up cutlets by the dozen. Mimi didn’t measure, she just knew. And while the cutlets were frying, a few “taste testers” kept sneaking through the kitchen, swiping one here and there. It was chaotic and wonderful, and I felt right at home.

This recipe is my little homage to Mimi’s famous cutlets — the ones everyone in the family loved. I’ve made a few small changes over the years: I add Parmesan right into the breading station, and I use avocado oil instead of Mimi’s trusty Crisco. It’s a nod to heart health, but the flavor still sings.

I hope you enjoy these as much as we do. They’re simple, golden, and perfect with a squeeze of lemon — and if you’ve got a few cutlet thieves in your house, just know you’re doing it right.

🍋 Mimi’s Chicken Cutlets

There’s something timeless about a plate of golden, crispy chicken cutlets — especially when they come with a story. This one starts with Mimi, my mother‑in‑law, whose kitchen always smelled like comfort and love. Her cutlets were legendary: thin, perfectly seasoned, and kissed with lemon right before serving. Over the years, I’ve made a few small tweaks, but the heart of her recipe remains the same — simple, homey, and absolutely irresistible.

Ingredients

1 ½ lbs boneless, skinless chicken breasts
1 cup Italian‑seasoned panko breadcrumbs
½ cup freshly grated Parmesan cheese
2 eggs, lightly beaten
½ cup flour
1 tsp salt
4 Tbsp neutral oil (I use avocado oil)
Lemon wedges for serving (optional but highly recommended)

Directions

1. Prep the chicken. Slice the chicken breasts horizontally to create thin cutlets. Pat dry and season lightly with salt and pepper.

2. Set up your breading station.

Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Panko mixed with Parmesan

3. Bread the cutlets. Coat each piece in flour, dip into the eggs, then press firmly into the panko‑Parmesan mixture so the crust adheres.

4. Cook. Warm the oil in a large skillet over medium heat. Cook the cutlets in batches, 3–4 minutes per side, until deeply golden and cooked through.

5. Serve. Transfer to a plate, squeeze fresh lemon over the top, and enjoy while crisp.

A Little Kitchen Note

These cutlets are just as good tucked into a sandwich as they are beside a simple salad. They’re the kind of meal that makes everyone pause mid‑bite and say, “Oh wow.” And that, to me, is the best compliment a cook can get.