Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

These cutlets don't last long around our home...the crunch of the panko bread crumbs is absolutely delicious. The spice recipe makes a big batch, do not use all of the seasoning up, only a light sprinkling is required.


  1. Filet the chicken breasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both sides with some of the seasoning mix.
  2. Set up three deep containers; one with the eggs, one with the flour and one with the panko breadcrumbs. Add some of the seasoning to each container.
  3. Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
  4. Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
  5. Drain on paper towels.
  6. SEASONING MIX: Combine all of the ingredients together in a jar. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. This recipe makes enough seasoning to last a year.
  7. *Seasoning Mix will last for quite a while and can be used to season anything.*.
Most Helpful

I tried this recipe with chicken and port cutlets, both were delicious. I also use the spice to season meat in different recipes, it's a great all purpose seasoning spice.

Emily the baker July 18, 2014

My DH lived in Japan for 2 years and loves Japanese chicken. I am so happy that Japanese breadcrumbs are so easy to find now, this is such a great recipe, I only used 2 eggs and about 1/4 cup of milk (just cheaper that way). Crunchy and delicious!

cookingpompom July 10, 2013