Three women smiling, standing close together outdoors in front of a wooden lattice fence. Two women are holding bottles. One woman is wearing a floral dress, another in a striped dress, and the third in a white jacket.

Meet Miche: One of our best friends and best cooks around (she’s also married to a professional chef)! We’ll showcase a new recipe from her kitchen here each month!

September 2025: Chicken Cutlet with Caesar Salad

Close-up of a plate with a piece of fried chicken topped with shredded lettuce, cherry tomatoes, grated cheese, and possibly other vegetables, with a bowl of salad in the background.

  1. Cut chicken in half to make it thinner. Cut most of the way through but not all the way, then flip the chicken over, place plastic wrap over the chicken and pound it thinner. Make sure it's even. You can use a meat mallet or I use a rolling pin/soup ladle with a little extra force!

  2. Place egg in a bowl, whisk it up. Add salt and pepper. In a separate bowl, add the flour and salt and pepper. In another bowl add the bread crumbs and salt and pepper.

  3. Coat the chicken with flour. Tap off extra. Then place it in the egg wash. Tap off extra. Then place it in the breadcrumbs. Press breadcrumbs down into chicken so they stay. Tap off extra (make sure the chicken is coated well with each step).

  4. Heat 3-4 tablespoons of canola oil in a pan. Make sure the oil is hot then add the chicken.

  5. Turn the heat down to medium and cook for 4-5 minutes a side. You want the outside to be golden light brown (Cooking time will depend on how thin you pounded your chicken so best to use a meat thermometer if you have one/you want chicken to be >150*)

  6. Chop up lettuce, add dressing and mix. Place on your chicken and enjoy!

Serves 2

Ingredients:

  • 2 chicken breasts

  • 1 egg

  • 1/2 cup of flour

  • 1/2 cup of breadcrumbs (I use panko)

  • Salt/pepper

  • Romaine lettuce

  • Caesar dressing