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Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 cutlets


  • 2 large boneless, skinless chicken breasts
  • 2 eggs
  • 1 cup Panko breadcrumbs (unseasoned)
  • 1/3 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon oregano
  • 2-3 tablespoons olive oil

For topping

  • flaky sea salt or maldon salt


  1. Cut chicken breasts lengthwise (horizontally) so make 4 thinner pieces of chicken. Working one at a time, cover the breast with saran wrap (or place in a zip lock bag) and beat with a meat mallet or a wooden rolling pin until the chicken is a quarter of an inch thick. Repeat with the rest of the chicken breasts.

  2. Place your eggs in a shallow bowl and beat with a fork.

  3. Place Panko bread crumbs in a shallow bowl.

  4. Place flour in a shallow bowl and add in salt, pepper and oregano and mix until well combined.

  5. Working with one piece of chicken at a time, dip both sides of the chicken in the flour, then the egg mixture, and finally the Panko breadcrumbs. In each step, make sure you completely cover every part of the chicken. Repeat with the rest of the chicken breasts.

  6. Heat a skillet or saute pan on medium heat and add olive oil. Once the oil is hot and shimmering, add the breaded chicken to the pan (working in batches if needed as not to overcrowd the pan). Cook for about 3 minutes on each side and transfer to a paper towel and immediately season with extra salt (flaky sea salt or maldon salt, if you have). If at any point your breadcrumbs start to burn, lower the heat.