What exactly is a chicken cutlet, and how does it differ from a chicken breast?
The boneless, skinless chicken breast is a popular protein choice in America. It's lean, versatile, and full of protein, but cooking it evenly can be tricky. Its thickness often leads to the outside cooking too much before the inside is fully done.
This is where chicken cutlets come in—quick-cooking, evenly cooked, and perfect for breading and frying. We're sharing all the details you need about chicken cutlets, along with some of our favorite recipes.
What exactly is a chicken cutlet?
A chicken cutlet is created by slicing a boneless, skinless chicken breast horizontally. The resulting cutlet is thin (about half an inch) and uniform in thickness, making it ideal for fast cooking methods like searing. Often pounded thin, breaded, and pan-fried, chicken cutlets are a global dish with many variations, such as Italian scallopini, German schnitzel, and Japanese tonkatsu.
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How to Prepare a Chicken Cutlet from a Chicken Breast
To create a chicken cutlet from a boneless, skinless chicken breast, start by placing the breast on your cutting board.
- Place one hand on top of the chicken breast.
- Using a sharp knife, slice horizontally through the thickest part of the breast, aiming to create two evenly sized cutlets.
Tip
To butterfly a chicken breast (a method commonly used for stuffed chicken), simply cut through the breast, stopping just before you separate the halves, allowing them to open like a book.
Chicken Cutlet Recipes
Much like a chicken breast, chicken cutlets can be used in a wide variety of dishes. The main difference is that cutlets cook much faster due to their thinner shape, making them perfect for quick weeknight meals. Check out our collection of the Best Chicken Cutlet Recipes Ever and 16 Lightning-Fast Chicken Cutlet Recipes.
Here are some standout recipes you'll want to add to your weekly dinner lineup:
- A crispy, golden classic: Old-Fashioned Chicken Cutlets
- A Caesar-inspired cutlet: Crispy Caesar Chicken Cutlets
- A speedy Italian favorite: Chicken Milanese
- Milanese’s cousin, with cheese: Lemon Chicken Romano
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Tips for Cooking Chicken Cutlets
Here are a few quick tips to keep in mind as you prepare and cook your chicken cutlets:
- Cut carefully: Try to keep the thickness no thinner than a half-inch throughout, otherwise the thinner parts will cook much faster than the rest. A cutlet with an even thickness will be easier to pound thin.
- Pound evenly: Cover the cutlet with plastic wrap and pound to an even thickness (we love a heavy skillet for this job). You’ll need less force than you think. Try to drag the pan outward each time to flatten the thicker portion in the center. Or try this brilliant hack that uses a tortilla press.
- Start in a hot pan: Be sure your pan is hot before adding your cutlets. This is especially important for breaded cutlets: Too low, and the breading will absorb too much oil—but too high, and the breadcrumbs could burn before the chicken cooks through.
How to Choose Chicken Cutlets
As chicken breasts have grown both larger and pricier over time, chicken cutlets offer a more affordable way to make the most of your boneless, skinless chicken breast purchase. You can even buy pre-prepared chicken cutlets ready to cook.
Storing Chicken Cutlets
To store raw chicken cutlets, keep them in a tightly wrapped container in the fridge for 3 to 4 days. For freezing, wrap each cutlet individually in plastic wrap, then place them in a resealable freezer bag. Be sure to press out the air before sealing, and label the bag before freezing flat.
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