How Long to Cook Thin Chicken Cutlets on the Stove

Chicken cutlets are a quick and easy dinner option that can be cooked up in minutes. The trick is knowing exactly how long to cook thin chicken cutlets on the stove to get them perfectly crisp on the outside while keeping the inside moist and tender.

What are Chicken Cutlets?

Chicken cutlets are thin slices of chicken breast, usually about 1/4 to 1/2 inch thick. They are an ideal choice when you want to prepare chicken quickly, as their thinness allows them to cook fast. Chicken cutlets can be purchased pre-sliced from the grocery store or you can slice your own chicken breasts to make cutlets. You can bread or flour chicken cutlets before pan frying to make crispy chicken cutlets, or use them in dishes like chicken parmesan or chicken piccata.

Benefits of Pan Frying Chicken Cutlets

There are a few reasons why pan frying is one of the best cooking methods for thin chicken cutlets:

• Quick cooking time – The thinness of chicken cutlets allows them to cook through in just minutes on each side in a hot skillet. This makes them ideal for weeknight dinners when you want something fast.

• Crispy exterior – Pan frying creates a crispy, golden brown exterior as the cutlets cook in the hot oil or butter in the skillet. The high heat helps seal in moisture while crisping the coating

• Tender and juicy interior – Pan frying produces cutlets that are tender and juicy inside The quick cook time prevents them from drying out

• Great flavor – Pan frying enhances flavor as the chicken browns and any breading or flour coating gets crispy. You can also easily add other flavorings to the pan.

How Long to Cook Chicken Cutlets on the Stove

The exact cook time for thin chicken cutlets will depend on a few factors, like thickness and size of the cutlets and how hot your stove gets. Here are some general guidelines for how long to pan fry chicken cutlets:

• 1/4 inch thick cutlets: 3-4 minutes per side
• 1/2 inch thick cutlets: 4-5 minutes per side
• For larger cutlets, extend cook time by 1-2 minutes per side

For the best results:

• Use a thick, heavy skillet like cast iron or stainless steel over medium-high heat. This helps ensure even browning.
• Pat cutlets dry before cooking – moisture can cause splattering.
• Use a thin coating of oil or butter in the pan – about 1 tablespoon per cutlet.
• Don’t overcrowd the pan, which steams rather than browns.
• Flip cutlets gently once with tongs or a spatula when browned.
• Check for doneness by cutting into a cutlet. It should be cooked through but still juicy inside.

If your stove runs hot, check cutlets a minute or two early. It’s easy to overcook them. Undercooking is also safe, as you can always put them back in for another minute.

Once cooked, let cutlets rest for 2-3 minutes before serving. This allows juices to redistribute so they stay moist and tender.

Tips for Extra Crispy, Perfect Chicken Cutlets

Follow these tips for the crispiest, most flavorful chicken cutlets:

• Use a flavorful fat like olive oil or butter. The fat conducts heat for crisping. Butter has the most flavor.

• Bread or flour the cutlets. Coating with flour, panko breadcrumbs, or parmesan gives extra crunch. Let sit 10 minutes before frying so coating adheres.

• Season well. Generously season cutlets with salt, pepper and spices or herbs for best flavor.

• Get the pan and oil very hot before adding cutlets so they immediately sizzle and brown.

• Don’t move cutlets once added to pan. Flipping too early or too often can prevent browning.

• Drain cutlets on a paper towel-lined plate after cooking to remove excess grease.

Serving and Storing Chicken Cutlets

Chicken cutlets taste amazing fresh from the pan. Here are some serving ideas:

• Serve cutlets with rice or roasted potatoes and veggies for an easy dinner.

• Make chicken parmesan – top fried cutlets with marinara and mozzarella then bake until melted.

• Add to salads, sandwiches, wraps, or flatbread pizzas.

• Pair with any kind of sauce – marinara, mushroom, mustard, etc.

To store leftover cooked chicken cutlets:

• Let cutlets cool completely, then refrigerate in a sealed container for up to 4 days.

• Freeze cooked cutlets in a single layer on a baking sheet before transferring to a freezer bag. Frozen cutlets will keep for 2-3 months.

• Reheat refrigerated or frozen cutlets in a skillet, oven, or toaster oven until heated through. They won’t get as crispy.

Common Chicken Cutlet Questions

How do I know when chicken cutlets are done cooking? Check for an internal temperature of 165°F with a meat thermometer. Cutlets should be golden brown on both sides with no traces of pink inside. The center will still look slightly glossy when fully cooked.

Can I use an air fryer to cook chicken cutlets? Yes, air frying is a great way to cook up crispy cutlets. Cook at 400°F for 6-8 minutes, flipping halfway, until browned and 165°F. Mist cutlets with oil before cooking.

Do I need to pound chicken cutlets thin? If you buy pre-sliced cutlets, pounding isn’t necessary. If starting from chicken breasts, pound them between sheets of plastic wrap to a 1⁄4-1⁄2 inch thickness.

What’s the best oil for frying chicken cutlets? I prefer avocado oil as it has a very high smoke point. Olive oil is also good. Mix them to get the flavor of olive oil with the high heat ability of avocado oil.

Can I bake chicken cutlets instead? Yes, baking will still give a nice crisp exterior and tender interior. I recommend spraying cutlets with oil then baking at 425°F for 12-15 minutes until no longer pink inside.

How can I keep chicken cutlets warm if not serving immediately? After frying, you can hold cutlets in a 200°F oven on a wire rack set over a baking sheet. This will keep them at a safe temperature for up to 20 minutes without overcooking.

Chicken cutlets are simple enough for a busy weeknight dinner yet special enough for company. Follow these tips on how long to cook thin chicken cutlets, and you will have crispy, juicy cutlets every time you make them. Pan frying really is the best way to cook up quick chicken for salads, sandwiches, or on their own as an easy main.