Pounded chicken, also known as chicken schnitzel or chicken cutlets, is a delicious and versatile way to prepare chicken It involves pounding chicken breasts thin before breading and pan-frying them The result is a crispy, crunchy chicken cutlet that is sure to please even the pickiest of eaters.
What is Pounded Chicken?
Pounded chicken starts with boneless, skinless chicken breasts. Using a meat mallet or the bottom of a heavy pan, the chicken is pounded to an even thickness of about 1/2 inch. This helps the chicken cook quickly and evenly. It also allows the breading to adhere nicely.
After pounding the chicken is seasoned then dredged in a three-step breading process
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Flour – Helps the egg wash stick to the chicken.
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Egg wash – Helps the breadcrumbs adhere. Usually just beaten eggs with a bit of water.
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Breadcrumbs – Panko Japanese-style breadcrumbs are best for their ultra-crisp texture. Regular breadcrumbs work too.
The breaded chicken cutlets are then pan-fried in a bit of oil until deeply browned and cooked through.
Benefits of Pounded Chicken
There are several benefits to preparing chicken this way:
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Quick cooking – Pounding the chicken thin means it cooks very quickly, usually in just 2-3 minutes per side. This makes it a great weeknight dinner option.
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Even cooking – The chicken cooks evenly since it is an even thickness throughout. No dry spots.
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Crispy exterior – The three-step breading process results in an incredibly crispy, crunchy crust on the outside of the chicken.
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Versatile – Pounded chicken goes well with many flavors. Try it plain, with lemon, marinara sauce, Ranch dressing, etc.
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Picky eater approved – The crunchy coating and mild chicken flavor means even picky kids will devour this.
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Healthier – Using a thin cutlet of chicken rather than thick breaded chicken means less calories and fat. And the coating adheres well even with a light breading.
Step-by-Step Guide to Making Pounded Chicken
Making pounded chicken at home is easy to do. Here is a step-by-step guide:
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1/2 cup flour
- 2 eggs, beaten with 2 Tbsp water
- 1 1/2 cups Panko breadcrumbs
- Salt and pepper
- Vegetable or coconut oil for frying
Equipment Needed
- Cutting board
- Sharp chef’s knife
- Sheet of plastic wrap
- Meat mallet or heavy pan for pounding
- 3 shallow dishes for breading station
- Large skillet
- Tongs
- Baking sheet lined with a wire rack
Instructions
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Butterfly the chicken breasts: Slice each breast horizontally through the thickness almost all the way through. Open it like a book.
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Pound the chicken: Place chicken between plastic wrap. Using a meat mallet or pan, pound chicken to an even 1/2″ thickness.
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Set up breading station: Place flour in one dish, egg wash in another, and panko in the third dish. Season flour with salt and pepper.
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Bread the chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat with panko. Set aside.
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Heat oil in skillet: Add 1/4″ oil to skillet over medium heat. When oil shimmers, it’s ready.
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Pan fry chicken: Add chicken pieces and pan fry for 2-3 minutes per side until deep golden brown.
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Finish in oven: Transfer chicken to wire rack on baking sheet in a 200°F oven to keep warm while cooking remaining chicken.
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Serve and enjoy! Serve the crispy pounded chicken right away with desired sauces or spices. Squeeze fresh lemon over the top.
Pounded chicken is an easy dinner option that’s great for busy weeknights. With its crunchy exterior and juicy interior, even picky eaters will love this recipe. Give it a try tonight!
Obtain boneless chicken thighs
Do yourself a favor and get boneless thighs. Deboning is a messy task if youre not used to it, and you could sacrifice a lot of meat in the process. This method works for skin-on or skinless thighs, so buy whichever you prefer.
Protect your counters
No one wants chicken juice all over their kitchen. So place one thigh at a time in a ziptop bag (these silicone ones are great if youre trying to use less plastic). Often, recipes involving flattened chicken breasts instruct you to butterfly the meat before pounding it—but since thighs are generally thinner than breasts in the first place, you can skip that step here.
Cooking Tips : How to Pound Chicken Breast
FAQ
What are the three reasons we pounded our chicken before cooking?
- “Why does pounding chicken breasts make them so delicious?”
- Goal #1: Even Thickness = Even Cooking.
- Goal #2: Thin Breasts = Faster Cooking.
- Goal #3: Thin Breasts = Moister Meat.
- Goal #4: Pounding = Tenderizing.
What’s the point of pounding meat?
It is an important step and is done to either help tenderize a piece of meat or done to even out pieces that might be thicker at one end, which would be the case for chicken breasts. Pounding with a mallet takes whatever piece of meat and sort of levels it throughout.
Does pounding chicken make it softer?
Pounding chicken breasts before cooking them helps to ensure even thickness, allowing for more even and quicker cooking. It also tenderizes the meat, making it more tender and juicy when cooked.