Panko Chicken Cutlets and Whipped Cauliflower

  • Author: Meagan


Thanks to wonderful grandparents, Brock and I just returned from a few days away…with no kids.  The break is always nice but it’s also pretty great getting home and I thought a home cooked meal was in order.  There’s no recipe per se for these 2 items, the chicken is something my Mom makes but I used panko crumbs instead of bread crumbs and the cauliflower is something I saw on a restaurant menu this weekend and after some discussion with those as interested as myself, decided how to approach it, and it worked – especially nice since Brock loves cauliflower.  We enjoyed this with some broccoli and beet pickles.



Panko Chicken Cutlets and Whipped Cauliflower

1 lb. chicken cutlets (or chicken breast pieces cut into similar sizes – you can also pound any size between 2 pieces of plastic wrap to get them all an even thickness)

1 c. flour

1 t. EACH salt AND freshly ground pepper

2 eggs

12 c. panko crumbs

2 heads of cauliflower, cleaned and cut into similar sized florets

1/2 package (4 oz/125 g) cream cheese


Start by steaming the cauliflower, I had to do one head at a time and each batch took about 15 minutes – if you need to boil it, do so until tender and drain well – either way, keep some of the cauliflower water in case you need it later.

For the chicken, mix the flour, salt and pepper together in one bowl, beat the 2 eggs in a second bowl and put the panko crumbs in a third bowl.

Heat up a large skillet, and turn the oven on to about 300.  Melt a dab of butter and a bit of oil in the skillet and as it’s heating start dipping the chicken – first the flour mixture, then the egg, then the panko.  If you do this carefully and make sure each piece is well-coated, you’ll end up with ‘the best chicken in the world’ – according to Marlow.  Cook about 6 minutes on the first side, and then flip to finish the other side for a couple of minutes.  As each piece is done, place it on a cookie sheet and pop it in the oven to keep warm.

When the cauliflower is steamed, place it in your food processor – it may not all fit at first but should after it’s been blended.  Pulse and scrape down the sides with a spatula as needed, adding in the cream cheese, a little salt and pepper, maybe a tablespoon of butter and maybe a couple of tablespoons of the cauliflower water, blending until it’s all smooth.  Scrape into a greased casserole (2.3 L Corning Ware) and place in the oven until the chicken and the rest of your dinner is ready.  Yum.

  • Category: Chicken, Make-ahead, Cauliflower


From Meagan's Kitchen


  • auntie jino says:

    Hope you had a wonderful time!! x x

  • Dear Deanna’s Daughter:

    Thank you so much for this wonderful website. I, and the family! have been enjoying the recipes, pictures, along with all the fabulous stories about Marlow and Waverly. It has been wonderful to look up a new recipe on your website, looking for inspiration! (our recent favorites – bean burritos and raspberry buttermilk cake) Keep it up, Deanna’s Daughter – you are doing a great job.

    Love, Alma’s Daughter.

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