Chicken cutlets are great when you have the time to bread them. You need to rinse them (okay, there's controversy there, but I always rinse chicken before I cook it). Then, dredge the cutlets in flour, then egg, then a breadcrumb layer (just breadcrumbs is fine, Panko is great, a little bit of seasoning added to a combination of both of those is amazing). Then you have to heat oil in a pan and cook the chicken. And then, for this recipe, you still have to cook the bacon and mushrooms, then melt the cheese on top. So, to do all that on a weeknight is a lot of effort. And it's possible, but after you work all day long, it's just more effort than you want to put into dinner. Plus, because there are already so many flavors in this cheesy bacon and mushroom chicken, you don't need the extra flavoring that the breading will bring. Use naked chicken, cooked in bacon grease with just seasonings, and it'll be great.