Chicken is a versatile protein that’s a staple in many home kitchens. From roasted whole chickens to grilled chicken breasts there are endless ways to enjoy this lean, budget-friendly meat. One popular chicken preparation is the chicken cutlet – a thin tender cutlet that cooks up fast and crispy.
So what exactly is a chicken cutlet? Keep reading to learn everything you need to know about this tasty chicken cut!
What is a Chicken Cutlet?
A chicken cutlet refers to a thin slice of boneless, skinless chicken breast To make a cutlet, the chicken breast is sliced horizontally into two thin cutlets The cutlets are then pounded to an even 1⁄2 inch thickness.
This thinner cut allows the chicken to cook quickly and evenly since there are no thick parts. Chicken cutlets are ideal for breading and pan frying or sautéing to get a deliciously crispy crust.
The terms chicken cutlet, chicken scallopini, and chicken schnitzel all refer to the same basic cut and preparation. They originated from Italian, German, and Austrian cuisines respectively.
Benefits of Chicken Cutlets
There are several benefits that make chicken cutlets a smart choice:
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Quick cooking: With their thin profile, cutlets cook faster than a whole chicken breast, making them ideal for weeknight meals.
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Even cooking: No need to worry about undercooked centers or overdone edges. The thin cut lets them cook evenly all the way through.
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More servings per pound: You can slice one chicken breast into two or more cutlets, getting more servings from each pound. This makes them budget-friendly.
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Easy to bread: The thin cutlets offer a large surface area that’s perfect for breading and frying for a crispy crust.
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Flavorful: When pounded thin, cutlets absorb flavors and spices efficiently. A quick marinade goes a long way.
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Versatile: Chicken cutlets are tasty on their own but also perfect in sandwiches, salads, pastas, and more.
How to Make Chicken Cutlets
Making chicken cutlets at home is simple. Here’s a step-by-step guide:
1. Slice the chicken breast horizontally. Place your hand on top of the breast to steady it. Use a sharp chef’s knife to slice through the thickest part into two thin cutlets.
2. Pound the cutlets. Place each cutlet between two pieces of plastic wrap. Use a meat mallet or heavy skillet to gently pound each cutlet to an even 1⁄2 inch thickness.
3. Season the cutlets. Season both sides with salt, pepper, and any other spices you like. Let them marinate for extra flavor.
4. Bread the cutlets (optional). For crispy breaded cutlets, dip the cutlets in flour, egg wash, then breadcrumbs. Refrigerate for 30 minutes before frying.
5. Cook the cutlets. Pan fry in olive oil over medium-high heat for 2-3 minutes per side until browned and cooked through. Drain on a paper towel-lined plate.
That’s all there is to it! For perfectly juicy and crispy chicken cutlets, follow these simple steps. Adjust the seasoning and breading to suit your taste.
Serving Suggestions for Chicken Cutlets
From Italian to Asian flavors, the possibilities are endless when it comes to serving chicken cutlets. Here are some tasty ideas:
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Chicken Parmesan – Top cutlets with marinara sauce and mozzarella cheese then broil
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Chicken Milanese – Bread cutlets and serve over an arugula salad with lemon vinaigrette
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Chicken piccata – Saute cutlets in a pan sauce of lemon, butter and capers
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Chicken katsu – Bread cutlets with panko crumbs and serve with Japanese tonkatsu sauce
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Chicken Caesar salad – Dice cutlets and add to a classic Caesar salad
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Chicken sandwiches – Layer cutlets with cheese, veggies and condiments on rolls
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Chicken tacos – Dice and add to tacos along with favorite toppings
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Chicken stir fry – Slice cutlets and stir fry with veggies in a teriyaki or sweet chili sauce
The applications are endless! Chicken cutlets are also great meal prepped or enjoyed as leftovers.
Tips for Cooking Juicy, Golden Chicken Cutlets
Follow these tips for the crispiest, juiciest chicken cutlets every time:
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Pound evenly – Irregular thickness leads to uneven cooking. Take care to pound each cutlet to an even thickness.
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Use a meat mallet – For best results, use a meat mallet or pounder rather than a rolling pin or skillet. The texture helps thin the meat.
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Don’t overcrowd the pan – Cook cutlets in a single layer with space between each piece. Overcrowding steams rather than browns.
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Preheat properly – Allow the oil to preheat until shimmering before adding cutlets. This prevents the crust from absorbing too much oil.
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Use a wire rack – Drain fried cutlets on a wire rack instead of paper towels to maintain crispiness.
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Check temperature – Use an instant read thermometer to confirm cutlets reach 165°F internally when fried.
Follow these simple tricks for the perfect chicken cutlets every time. Now that you know what they are and how to make them, it’s time to add juicy, crispy chicken cutlets to your dinner rotation!
How to make chicken cutlets – Step by step instructions
- Add the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed.
- In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.
- Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
Why This Recipe Works
- A beginner friendly recipe – I started making these when I was just a kid!
- Instead of using store bought Italian breadcrumbs, these are made with homemade seasoned breadcrumbs to make them extra crispy and cheesy.
- Pounding out the chicken super thin ensures they cook through in the pan with no oven required.
- Seasoning each piece of chicken before breading makes the meat juicy and full of flavor.
- Adding grated cheese to the egg mixture makes the breading extra crispy and flavorful!
Breadcrumbs – If you have homemade breadcrumbs – use those. Otherwise, unseasoned Panko breadcrumbs are the way to go. Theyre lighter than traditional breadcrumbs and make the best crispy coating. I prefer to season my own breadcrumbs rather than using already seasoned Italian breadcrumbs because the flavor is so much better.
Grated Cheese – You can use either a good quality parmesan, such as Grana Padano or Parmigiano Reggiano, or a good quality Pecorino Romano, such as Locatelli. Use either one or both, just make sure youre using the good stuff – it makes a difference.
Chicken – Use boneless, skinless chicken breasts for this recipe. You can start with whole chicken breasts and slice them thin, or buy chicken breasts that have already been thinly sliced. We will take it one step further and pound the chicken out to be extra thin, because the thinner they are, the better they are.
Extra Virgin Olive Oil – Some people say you should never to fry in extra virgin olive oil, but I disagree. It makes all the difference in this recipe and gives the chicken much more flavor than when its fried in vegetable oil. For frying, use a less expensive olive oil and not the top-shelf stuff thats best reserved for finishing.
*Find the full ingredient list in the recipe card below!
Meat Mallet – Pounding out the chicken ensures it will fry up evenly without having to go into the oven to finish. A meat pounder works best, but you can use the bottom of a skillet or a flat bottomed coffee mug in a pinch.
Wire Rack – You can drain the fried chicken cutlets on paper towels, but a wire rack will help them stay extra crispy.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
Is a chicken cutlet just a chicken breast?
What is a Chicken Cutlet? A chicken cutlet is simply a boneless skinless chicken breast that has been cut in half horizontally. Sometimes they’re pounded with a meat pounder to make them thinner and more even. Chicken breasts usually take about 15 minutes to cook through on the stove.
What’s the difference between chicken thighs and cutlets?
Chicken thigh cutlets and chicken thighs are the same cut of meat with one key difference. The cutlet has the bone in and the thigh doesn’t.
What is a chicken cutlet?
In the culinary arts, the term cutlet is used to refer to a boneless, thin cut of meat—chicken, veal, pork, or lamb—that cooks very quickly and is usually pan-fried. Most cutlets are made by pounding the meat until there’s even thinness and are often dusted with flour or coated in breadcrumbs before cooking.
What are chicken cutlets good for?
Chicken cutlets are a godsend when it comes to quick and easy meals. The thin slices are perfect for searing and frying, but they also make great options if you’re just looking for a piece of meat you know will quickly cook evenly.