Dutch’s: The Neighborhood Spot You Wish Was on Your Corner

The Portland Neighborhood Spot: Dutch’s and The Chicken Parm

There are some places you visit that are on all the lists, the ones everyone tells you to go to. And then there are the places you just find, the ones that feel like a real neighborhood secret. That’s Dutch’s.

I was wandering a bit away from the main tourist drag in Portland when I saw it. It’s an unassuming little corner spot, the kind of place you might walk right by if you weren’t paying attention. But there was a steady stream of people coming and going, all of them looking incredibly happy with the sandwiches in their hands. I knew I had to go in.

Inside, it had this wonderful, no-frills, welcoming vibe. It just felt real. It wasn’t trying to be fancy or trendy. It was just a place that clearly loved making good food for its neighbors. I learned that Dutch’s was started by a couple who had a simple but brilliant idea. They wanted to create a classic American lunch and breakfast spot, but make everything from scratch. We’re talking curing their own bacon, baking their own bread, grinding their own meat. It’s a level of dedication you can taste.

It feels like a throwback to a time when every neighborhood had that one reliable, delicious spot you could always count on. The passion is so obvious. It’s not about hype, it’s about craft. It’s the kind of place built on a love for food and community, and you can feel that the second you walk in the door.

The menu was a tribute to all the great, comforting classics. But my heart skipped a beat when I saw they had a Chicken Parm. To me, a good Chicken Parm sandwich is a work of art, and it tells you everything you need to know about a place.

When they handed it over, it was hefty and smelled like heaven. This wasn’t some sad, flat patty. This was a thick, perfectly fried chicken cutlet, crispy and golden, hanging out of the sides of a beautiful, soft roll. It was smothered in a bright, tangy red sauce and covered in a glorious blanket of melted cheese.

I took the first bite, and it was perfect. The chicken was so juicy on the inside and had this incredible crunch on the outside. The sauce wasn’t sweet or heavy, it was fresh and vibrant. The cheese was perfectly melted and gooey, and the bread was soft enough to soak up all the flavors without falling apart. It was a masterpiece. It wasn’t just a sandwich, it was a hug. The kind of food that makes you incredibly happy to be exactly where you are.

Dutch’s is a reminder that sometimes the best food isn’t the fanciest. It’s the food made with care, served with a smile, in a place that feels like home. I just wish it was my home, on my corner.

Recreating That Chicken Parm Dream at Home

That perfect chicken parm from Dutch’s wouldn’t leave my head. It became the sandwich all other sandwiches were judged against. So, on a particularly gray afternoon, I decided I had to try to bring that little piece of Portland sunshine into my own kitchen.

First, I got a couple of nice chicken breasts and placed them between two pieces of plastic wrap. I grabbed a rolling pin and pounded them out. Not paper thin, but just evened out so they would cook perfectly. This part is very therapeutic, by the way.

Then I set up an assembly line on my counter. One plate of flour seasoned with salt and pepper. Next to that, a shallow bowl with a couple of eggs beaten with a splash of milk. And finally, the most important plate, panko breadcrumbs mixed with a good amount of grated parmesan cheese, some garlic powder, and dried oregano. This was my crispy coating.

I took each chicken cutlet and dipped it in the flour, then the egg, letting the extra drip off, and then pressed it firmly into the breadcrumb mixture. I made sure it was totally coated. Then I heated up some neutral oil in a big skillet. You want it hot enough that the chicken sizzles as soon as it hits the pan. I cooked the chicken for a few minutes on each side, until it was a deep, beautiful golden brown and cooked all the way through. I set them on a rack so they would stay crispy.

The sandwich construction is critical. I got some soft but sturdy sub rolls, sliced them open, and spooned on some good quality marinara sauce. Then I nestled a crispy chicken cutlet inside, added another spoonful of sauce right on top, and finished it with a very generous layer of sliced provolone and mozzarella cheese.

I slid the open-faced sandwiches under the broiler and watched them like a hawk. I just wanted the cheese to get melted, bubbly, and maybe a little browned in spots. The second it was perfect, I pulled it out, closed the sandwich, and just stood there for a second admiring my work.

Taking that first bite was a moment of pure joy. The crunch of the chicken, the tangy sauce, the gooey cheese pull. It was an incredible mess, and it was so, so good. It wasn’t Dutch’s, but it was my tribute to it, and it was pretty darn close.

Chef’s Notes

• Pound chicken evenly – Aim for ½-inch thickness to ensure uniform cooking and prevent dry edges.

• Toast panko for deeper crunch – A quick 2-minute dry skillet toast adds color and flavor before breading.

• Rest breaded cutlets before frying – This helps the crust adhere and reduces flaking during cooking.

• Use a light hand with sauce – A thin smear keeps the crust crisp. Avoid drowning the cutlet.

• Layer cheese strategically – Start with mozzarella for melt, then provolone for stretch and flavor. Basil adds brightness.

• Bake at high heat for crisp edges – 450°F ensures bubbling cheese and a golden finish. Broil briefly for extra browning.

• Rest before serving – A 5-minute pause locks in juices and keeps the cheese from sliding off.

• Pair with simple sides – Garlic spaghetti, arugula salad, or roasted veggies balance the richness.

• Customize with add-ins – Try roasted peppers, sautéed spinach, or a drizzle of balsamic glaze for flair.

• Make ahead tip – Bread and fry cutlets in advance, then bake with toppings just before serving.

Crispy Chicken Parmesan

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Channel your inner home chef and get ready for golden-crispy chicken cutlets crowned with tangy tomato sauce, melty mozzarella, provolone and fresh basil. This easy-to-follow recipe delivers restaurant-quality chicken Parmesan without the soggy aftermath—just a light drizzle of sauce, a crunchy herbed crust and a quick bake to bubbly perfection. You’ll love how this weeknight favorite comes together in under an hour, packing big flavor with simple pantry staples.

Course: Main CourseCuisine: American, ItalianDifficulty: Easy

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Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

480

kcal

Resting Time

10

minutes

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Chicken

• 4 pieces boneless, skinless chicken breasts (about 6 oz each)

• 1 tsp kosher salt

• 0.5 tsp freshly ground black pepper

• Breading

• 1/3 cup all-purpose flour

• 2 large eggs, lightly beaten

• 1¼ cups panko breadcrumbs

• ¾ cup finely grated Parmesan cheese

• Sauce Toppings

• 0.5 cup prepared tomato-basil sauce

• 0.25 cup fresh mozzarella, diced

• 0.5 cup shredded provolone cheese

• 1/3 cup fresh basil leaves, torn

• 2 tbsp olive oil (for frying)

• 1 tsp olive oil for drizzling

• Alternative Ingredients

• All-purpose flour: use rice flour or almond flour for gluten-free or low-carb

• Eggs: replace with flaxseed egg 1 tbsp ground flax + 3 tbsp water for vegan

• Panko breadcrumbs: swap with gluten-free breadcrumbs or crushed cornflakes

• Parmesan cheese: sub nutritional yeast or vegan Parmesan for dairy-free

• Mozzarella: use dairy-free shredded mozzarella or vegan cheese slices

• Provolone: opt for vegan provolone or extra mozzarella

• Olive oil: replace with avocado or grapeseed oil

• Tomato sauce: homemade marinara no-sugar-added puree or pesto

• Basil leaves: dried Italian herbs or fresh parsley

Directions

• Prep Chicken – Start by trimming any excess fat from the breasts and placing each between two sheets of plastic. Use a meat mallet (or rolling pin) to gently pound to a uniform ½-inch thickness. This step (about 5 minutes) ensures even cooking and avoids dry edges.
• Create Breading – In one bowl whisk flour with a pinch of salt and pepper; in a second, beat the eggs; in a third, stir together panko and Parmesan. Each component plays a role: flour aids adhesion, egg binds, and panko plus cheese build flavor. This takes roughly 5 minutes. Optional: season your panko mix with a pinch of garlic powder or Italian seasoning.
• Rest Fry – Dredge each breast: flour first, then egg, then press into the breadcrumb mix. Let the coated cutlets rest on a plate for 10 minutes so the crust adheres. Meanwhile, heat 2 tbsp oil in a nonstick pan over medium-high until shimmering. Fry each side 2–3 minutes until golden.
• Arrange Top – Transfer cutlets to a baking sheet. Spoon 2 tbsp tomato sauce onto each. Scatter mozzarella, provolone and basil leaves evenly. Drizzle with remaining olive oil. This assembly is quick—2 minutes—but crucial for balanced layers.
• Bake to Finish – Slide into a 450°F oven and bake 12–15 minutes until cheese is bubbly and edges crisp. An instant-read thermometer should register 165°F in the thickest part. Rest for 5 minutes before serving to lock in juices. Optional: broil 1 minute for extra browning.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• Mixing Bowls
• measuring cups and spoons
• baking sheet

Notes

• For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with Parmesan.
• Serve alongside spaghetti tossed in olive oil and garlic or a crisp arugula salad with lemon vinaigrette.
• Boost flavor by layering in roasted red peppers or sautéed spinach under the cheese.

Nutrition Facts

• Serving Size: 1g
• Calories: 480kcal
• Fat: 24g
• Saturated Fat: 8g
• Trans Fat: 0.3g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 9g
• Cholesterol: 150mg
• Sodium: 820mg
• Potassium: 720mg
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 4g
• Protein: 42g
• Vitamin A: 900IU
• Vitamin C: 6mg
• Calcium: 340mg
• Iron: 2.5mg

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