Man Meal: Herbed Chicken Cutlet

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Merrill Stubbs, co-founder of, is newly engaged and cooking with love.  Her New Year's resolution was to make more 'meat and potato' meals for her manly man.  (I could almost hear my boyfriend cheering in the distance.)

The professionally trained chef is bringing it back to basics with these Herbed Chicken Cutlets.

I have never cooked a meal without at least one freak-out moment.  The most simple meal can bring the 'we need to order pizza' panic.  The following equation brought about this momentary panic: Cast iron pan + high heat + smoking oil = extremely smoky apartment and slightly burned chicken cutlets.  My manly man played nice and ignored the slightly charred edges of the chicken.

I served with roasted potatoes and broccoli.  My man cleaned the plate.  Just like Merrill said.

Herbed Chicken Cutlets with Panko and Parmesan
Serves 2 
Original Recipe by Merrill Stubbs at  
1 cup panko crumbs
1 tablespoon chopped assorted fresh herbs (parsley, thyme, rosemary)
1/3 cup grated parmesaan
Salt and pepper
2 eggs
1/2 cup flour
3 tablespoons vegetable oil
1 tablespoon butter
2 boneless skinless chicken breasts, pounded to about 1/4 inch think

1. In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan and salt and pepper to taste. In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork. In a third bowl, stir together the flour and a large pinch each of salt and pepper. Line a baking sheet with a double layer of paper towels.

2. Heat the oil in a large, heavy skillet (if you use cast iron, make sure you are in a well ventilated area) over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with the other chicken breast.

3. When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned. Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so. Serve immediately.