Yes, of course, my mother made the best chicken cutlets growing up, and I will never be able to cook them, the same way she did! As a kid, I always use watch her make them. Over time I figured out how to cook them on my own, just not as good of course. So I created my own chicken cutlet recipe, with a little kick. I hope you enjoy it!


  • Five 7 Oz. thin, skinless, and boneless chicken breasts.
  • 4 tablespoons of Olive Oil
  • 7 chopped up garlic cloves.
  • 2 cups of flour.
  • 1/8 cup of freshly grated Asiago.


  • 3 large eggs.
  • 1 teaspoon of salt.
  • 1 teaspoon of black pepper.
  • 1 teaspoon of Parmigiano.
  • 1 teaspoon of parsley.


  • 2 cups of Italian breadcrumbs.
  • 3 teaspoons of Romano cheese.
  • 1 cup of freshly grated Asiago.


  1. Cover entire chicken breast with flour.
  2. Soak in Mixed Egg Wash.
  3. Coat Chicken breasts with breadcrumb mix.
  4. Coat pan with Olive Oil.
  5. Add the garlic.
  6. Add chicken to pan and cook each side for about 4-5 minutes.
  7. Serve with grated Asiago cheese on top!

— Nicky “Voices” Petito


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