Did “Double D” breasts catch your attention? Don’t worry — this is about chicken, not baby feeders. If you came for chicken ideas, you’re in the right place.
Double Duty Chicken Breasts! We all grab packages at the store with those oversized chicken breasts that could easily feed two. Here’s a simple trick: butterfly and slice them all the way through to create two cutlets from each breast. With a sharp knife, start at the thick end and cut through to the opposite side — now you have two thin, even cutlets ready to cook.
Now let’s cook. If you’re dredging and breading cutlets for one meal, you might as well make enough for two. The base recipe calls for four chicken breasts, butterfly-sliced into eight cutlets. For a family of three, that often gives enough for dinner plus leftovers for lunches.
Dredged and Breaded Chicken Cutlets
- Servings: 8
- Difficulty: Easy
Ingredients
- 4 chicken breasts, butterflied and cut in half (8 cutlets)
- 2 eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- Olive oil or canola oil for frying
Directions
- Season both sides of the chicken cutlets with salt and pepper.
- Pour a thin layer of oil into a nonstick skillet and heat to medium-high.
- Whisk the eggs in a large shallow dish.
- In another shallow dish, combine panko, Parmesan, parsley, and a pinch of salt and pepper.
- Dredge each cutlet in the egg, then press into the panko mixture to fully coat.
- Test the oil with a pinch of panko — if it sizzles, it’s ready.
- Cook cutlets in batches, 3–5 minutes per side, until golden and cooked through. Transfer to a baking sheet on a rack to rest.
Tip: When frying multiple batches, add a little more oil between batches to maintain the correct level and temperature.
You can serve these cutlets as-is, or turn them into two different “double duty” meals. Both are quick, comforting, and easy to prepare. First up: Open-Faced Ham and Provolone Chicken.
Open-Faced Ham and Provolone Chicken
- Servings: 4
- Difficulty: Easy
Ingredients
- 4 dredged and breaded chicken cutlets
- Thin-sliced smoked ham
- 6 slices provolone cheese
Directions
- Preheat oven to 350°F (175°C).
- Place cutlets on a baking sheet fitted with a rack.
- Cut two provolone slices in half and place one half on each cutlet to act as a “glue” layer.
- Layer smoked ham on top of the small cheese pieces, then add a full slice of provolone over the ham.
- Bake about 10 minutes, then switch to broil and watch closely until cheese is bubbly and golden brown.
Tip: The small piece of cheese beneath the ham helps keep the layers from sliding when you slice the chicken.
Pair this with Ranch potatoes and steamed broccoli for a complete meal.
Next: Semi-Homemade Chicken Parm — perfect for busy nights. Use a jarred spaghetti sauce or your favorite homemade sauce if you prefer.
Semi-Homemade Chicken Parm
- Servings: 4
- Difficulty: Easy
Ingredients
- 4 dredged and breaded chicken cutlets
- 1 jar spaghetti sauce
- Shredded mozzarella, cheddar, and grated Parmesan
- Chopped parsley for garnish
Directions
- Preheat oven to 350°F (175°C).
- Arrange cutlets on a baking sheet with a rack.
- Spoon a couple tablespoons of sauce on each cutlet.
- Top with a mix of mozzarella, cheddar, and Parmesan.
- Sprinkle with chopped parsley.
- Bake about 10 minutes, then broil briefly until the cheese is bubbly and golden.
Tip: Use any leftover sauce with pasta as a side dish.
For sides I boil water while the oven preheats, cook pasta when the chicken goes in, toss a quick salad, and make cheesy garlic bread — simple and satisfying.
There you have it: easy Double Duty Chicken recipes that stretch a few breasts into multiple delicious meals. Try these variations and feel free to adapt them — what are your favorite double-duty chicken ideas?