Chicken cutlets are a popular ingredient used in many classic dishes around the world. But what exactly are chicken cutlets, and how are they different from regular chicken breasts? This comprehensive guide will explain everything you need to know about chicken cutlets, from how they are prepared to how to cook them.
What Is a Chicken Cutlet?
A chicken cutlet is a thin flat slice of meat taken from a chicken breast. To make a cutlet, the chicken breast is sliced horizontally to create a thinner piece of meat. The cutlet is usually pounded to an even thinner size of around 1⁄4 inch thick before being breaded and pan-fried or baked.
Chicken cutlets cook faster than a whole breast since they are thinner. Their uniform thickness also allows them to cook more evenly. The thin cutlets are perfect for breading and frying or sautéing quickly on the stovetop.
How Are Chicken Cutlets Prepared?
There are a few simple steps involved in preparing chicken cutlets at home:
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Start with boneless, skinless chicken breasts Bone-in breasts or chicken tenderloins also work
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Using a sharp knife, slice the chicken breast horizontally to create two thinner cutlets.
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Pound the cutlets to a thickness of 1⁄4 inch using a meat mallet or heavy skillet. Place between plastic wrap or wax paper first to prevent sticking Pound gently but firmly.
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Bread or flour the cutlets depending on the recipe. Breading gives cutlets a crispy exterior when fried.
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Pan fry, sauté, or bake until golden brown and cooked through. Chicken cutlets cook much faster than a whole breast.
How Are Chicken Cutlets Different From Chicken Breasts?
Chicken breasts are thick, bone-in or boneless pieces of chicken. A whole chicken breast may be 4-6 ounces and up to 1 inch thick.
Chicken cutlets are sliced from chicken breasts and pounded to an even 1⁄4 inch thickness. Cutlets are always boneless and skinless. Their thin, uniform shape allows for quicker, more even cooking.
What Are Some Common Uses for Chicken Cutlets?
Chicken cutlets are very versatile and used in dishes worldwide:
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Breaded cutlets – Chicken fried in breadcrumbs is popular in American and Austrian cuisine. Examples are schnitzel and chicken parmesan.
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Italian cutlets – Chicken cooked in a lemon butter or wine sauce, like piccata or marsala.
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Japanese cutlets – Breaded and fried cutlets known as chicken katsu are served with savory tonkatsu sauce.
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Sandwiches – Chicken cutlets make excellent crisp, juicy sandwiches. Some popular versions are chicken parm subs and chicken katsu sandwiches.
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Wraps – Grilled or breaded cutlets sliced or chopped into wraps and sandwiches.
How to Cook Chicken Cutlets Perfectly
Chicken cutlets come together quickly, but proper technique ensures they come out perfectly cooked:
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Use a hot pan or oil – Get the pan or frying oil hot before adding cutlets to ensure browning.
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Cook fast over high heat – The thin cutlets cook through in just 2-4 minutes per side. High heat browns the exterior.
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Cook in batches – Avoid overcrowding the pan which steams instead of browning.
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Check thickness – Pound any thicker ends of cutlets so they cook evenly.
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Use a meat thermometer – Cook until cutlets reach an internal temperature of 165°F.
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Let rest before slicing – Allow to rest 5 minutes so juices redistribute evenly.
How Should You Bread Chicken Cutlets?
Breading helps seal in moisture and gives cutlets a crispy texture and flavor. Follow these simple breading steps:
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Flour – Lightly coat cutlets in flour seasoned with salt and pepper. Knock off excess.
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Egg wash – Dip floured cutlets in beaten eggs. Let excess drip off.
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Breadcrumbs – Coat cutlets in breadcrumbs, panko, or similar on all sides, pressing to adhere.
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Chill – For extra crunchy breading, chill breaded cutlets 15-30 minutes before frying.
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Fry – Add breaded cutlets to hot oil and pan fry until golden brown, 2-4 minutes per side.
How to Buy and Store Chicken Cutlets
When purchasing chicken cutlets:
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Buy fresh or make your own – Fresh cutlets will have the best flavor and texture. Cut your own from breasts.
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Check thickness – Ensure cutlets are around 1⁄4 inch for even cooking. Avoid packs with varying sizes.
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Check for shredding – Torn or ragged edges indicate an older or mishandled cutlet.
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Avoid added water or salt solutions – Check labels for enhanced or brined chicken which affects flavor.
To store fresh chicken cutlets:
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Refrigerate for 2-3 days – Keep raw cutlets cold in the fridge in sealed containers or bags.
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Freeze up to 3 months – Individually wrap each cutlet in plastic wrap or bags. Remove air before freezing.
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Thaw overnight in fridge – Avoid thawing at room temperature which can breed bacteria.
Common Questions About Chicken Cutlets
What parts of the chicken can you use to make cutlets?
Chicken breasts are most common, but you can slice cutlets from boneless, skinless chicken thighs as well. Chicken tenderloins also work.
Can you make cutlets from ground chicken?
Ground chicken can be shaped into thin patties, breaded, and pan-fried, but these are not traditional chicken cutlets.
What is the difference between a chicken cutlet and chicken paillard?
Chicken paillards are very thin chicken cutlets, pounded to about 1/8 inch thickness. Paillards are often grilled or quickly seared.
How thin should you pound chicken cutlets?
For even cooking, cutlets are usually pounded to 1⁄4 inch thickness. They can be pounded thinner to 1/8 inch for dishes like paillards.
Should you bread chicken cutlets?
Breading chicken cutlets is optional but gives a crispy texture. They can also be flour dredged, crumbed, or uncoated when sauteed.
Chicken Cutlets Are a Quick and Tasty Dinner Staple
Chicken cutlets are easy to prepare, cook fast, and lend themselves to a wide range of recipes. Their thin profile allows them to cook through quickly on the stovetop or oven. Breaded cutlets develop an ultra crispy coating. Serve these versatile cutlets on their own, in sandwiches, wraps, or topped with sauces. With a little prep, chicken cutlets can be your new easy dinner go-to.
How to Make Chicken Cutlets
Thinly slice each chicken breast in half widthwise.
Place each sliced chicken breast between two pieces of plastic wrap and gently pound them using a meat mallet or tenderizer until it is no thicker than ¼” of an inch.
Add flour to a cake in a large shallow bowl, whisking together the flour with salt and pepper.
Whisk the eggs, salt, and pepper together in a separate cake tin or large shallow bowl.
Mix the bread crumbs, salt, and pepper in a separate cake tin or large shallow bowl. Set it to the side.
Season the chicken on both sides with salt and pepper.
Next, dredge one chicken breast into the flour to coat it.
Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.
Next, add the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick to the chicken completely. Place it on a sheet tray lined with parchment paper or a platter.
Repeat the process until all the chicken is breaded.
Add the oil to a large frying pan over medium heat until it reaches 375°.
Add the breaded chicken two or so at a time to the pan of hot oil and cook for 2 to 3 minutes per side or until golden brown on both sides and cooked throughout.
Set the chicken cutlets on a rack over a sheet tray and repeat the process until all the chicken is cooked.
Serve it with an optional garnish of parsley, Parmigiano, and sliced lemon. Add them to a chicken cutlet sandwich or as a lemon butter chicken cutlet.
Make-Ahead: These chicken cutlets are meant to be eaten as soon as they’re done cooking. You can keep them warm over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: Store it in plastic in the refrigerator for up to 3 days. It freezes well, covered individually in plastic for up to 3 months.
How to Reheat: Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot.