Uncle Bill's Chicken Cutlets Melanaise

"The cutlets cook so quickly, crunchy on the outside and yet nice and moist on the inside. You may also use pork tenderloin cut into 1/2 inch thickness, then pounded to 1/4 inch thickness."
photo by Breezytoo photo by Breezytoo
photo by Breezytoo
Ready In:




  • Rinse chicken breast under cold water and then pat dry with paper towels.
  • Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
  • In a shallow dish, add flour, seasoning salt and pepper, mix well.
  • In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
  • In a mixing bowl, add eggs and water and whisk until fluffy.
  • Dip each cutlet in the egg mixture.
  • Then dredge in the flour mixture, coating all areas well.
  • Dip the flour coated cutlet again into the egg mixture; coating well.
  • Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
  • In a large frying pan, heat the oil and butter on medium-high heat.
  • Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
  • Because the cutlets are thin, they fry very quickly, do not burn.

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  1. Made for DH and myself this evening using pork cutlets, very good flavor, my mistake was in not pounding the pork thin enough so it took longer to cook thru than should have - I'll do a better job next time in pounding out the pork. Thank you Uncle Bill for posting such an easy recipe with wonderful flavor. Will be making again in the near future. Update 2/25/14 - made this evening with chicken thighs and this time I pounded out the thighs thin enough so they cooked very quickly and were just as tasty as the pork version. Thanks again Uncle Bill.
  2. Delicious! This is so quick and easy to put together yet tastes like you really put a lot of effort into making it! The only change I made was to sub egg beaters for the egg and skipped the extra butter to fry in and I don't think it compromised the flavor in the least! What a great recipe and I look forward to trying it with pork as well. Thank you for sharing :)


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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