Have you ever stood in the meat section of your grocery store staring at packages labeled “chicken breast” and “chicken cutlet” and wondered if you’re missing something? You’re definitely not alone! As someone who’s spent way too much time in my kitchen experimenting with different cuts of chicken, I’ve finally figured out the actual difference between these confusingly similar pieces of poultry.
The Simple Answer (For Those In A Hurry)
Chicken cutlets are actually made from chicken breasts! A cutlet is simply a chicken breast that’s been sliced horizontally through its thickest part to create thinner pieces, and usually pounded even thinner with a meat mallet That’s it! Same meat, different preparation
Understanding Chicken Breasts
Chicken breasts come from the front of the chicken covering the breastbone. They’re the largest of these cuts and provide a substantial portion of meat. When you buy a “chicken breast” at the store, you’re typically getting half of the chicken’s full breast (unless specified otherwise).
Key Characteristics of Chicken Breasts:
- Location: Front of the chicken, covering the breastbone
- Size: Largest of the cuts we’re discussing
- Flavor: Mild and neutral (which makes them super versatile!)
- Texture: Can become dry if overcooked (the eternal struggle)
- Nutrition: Low in fat and calories, making them popular for healthy eating
Chicken breasts are incredibly versatile. You can bake them, grill them, boil them, fry them – basically any cooking method works well. Their neutral flavor profile means they’re the perfect canvas for all kinds of seasonings and sauces.
What Makes a Chicken Cutlet Different?
A chicken cutlet starts its life as a chicken breast. The transformation happens when that breast is sliced horizontally through its thickest part to create thinner pieces. Most butchers will then take an extra step and pound these pieces with a mallet until they’re even thinner and more uniform in thickness.
Why Cutlets Are Awesome:
- Even cooking: The uniform thickness means no more partially raw/overcooked spots!
- Faster cooking time: Thinner meat = less time on the stove
- Perfect for breading: Their flat surface makes them ideal for breaded dishes
How to Make Your Own Chicken Cutlets
If you’ve got chicken breasts but your recipe calls for cutlets, don’t stress! Making your own cutlets is super easy:
- Place your chicken breast on a cutting board
- Hold it steady with one hand
- Use a sharp knife to carefully slice horizontally through the thickest part
- Open it up like a book – voila, you’ve got two thinner pieces!
- For extra thinness, place them between plastic wrap and gently pound with a meat mallet
Don’t Forget About Chicken Tenderloins!
While we’re talking about chicken parts, let’s bring tenderloins into the conversation. These are actually a specific muscle that runs along the underside of the chicken breast. They’re smaller, more tender (hence the name), and cook even faster than cutlets.
Chicken Tenderloins at a Glance:
- Location: Small strips attached to the underside of the breast
- Size: Smallest of the three cuts
- Texture: Very tender and delicate
- Uses: Perfect for quick-cooking dishes, stir-fries, and kid-friendly chicken fingers
When to Use Which Cut
Each of these cuts has ideal uses in the kitchen:
Best Uses for Chicken Breasts:
- Grilling whole
- Stuffing (like with cheese or spinach)
- Shredding for salads or sandwiches
- Soups and stews
Best Uses for Chicken Cutlets:
- Breaded and fried dishes (like Chicken Milanese or Chicken Parmesan)
- Quick pan-seared dishes
- Rolled and stuffed preparations
- Any recipe where quick, even cooking is important
Best Uses for Chicken Tenderloins:
- Stir-fries and fajitas
- Chicken fingers/tenders
- Quick salad toppers
- Sandwiches and wraps
The Cultural Significance of Cutlets
Interestingly, breaded cutlets have major cultural importance around the world! The Italian Chicken Milanese and Japanese crispy chicken katsu are perfect examples. Each culture takes the basic concept of breaded-and-fried cutlets and adds their own regional flavors and techniques.
Nutritional Differences
Nutritionally, chicken breasts and cutlets are basically identical since they’re the same meat. However, cutlets are often used in recipes that involve breading and frying, which can increase the calorie and fat content significantly.
Quick Comparison:
- Plain chicken breast (4 oz): ~120 calories, 1g fat
- Breaded & fried chicken cutlet (4 oz): ~250 calories, 11g fat
My Personal Experience
I’ve found that cutlets are my go-to for weeknight cooking when I’m in a hurry. They cook in just a few minutes and always turn out juicy. For weekend meal prepping though, I stick with whole chicken breasts since they’re more versatile for multiple meals throughout the week.
Last month, I was making chicken parmesan but only had whole breasts. I quickly sliced and pounded them into cutlets, and no one could tell the difference from when I’d used store-bought cutlets before!
Common Questions About Chicken Cuts
Can I substitute cutlets for breasts in recipes?
Yes, but you’ll need to adjust cooking times! Cutlets cook much faster than whole breasts.
Are chicken cutlets more expensive?
Usually yes, slightly. You’re paying for the extra preparation work the butcher has done.
Which is healthier: chicken breast or cutlet?
They’re identical nutritionally in their raw form. How you prepare them makes all the difference.
Do chicken cutlets have bones?
Nope! They’re completely boneless.
Which Should You Choose?
Honestly, it depends on your specific needs:
- Choose chicken breasts when you want versatility, are feeding a crowd, or want to do meal prep
- Choose chicken cutlets when you’re short on time, making breaded dishes, or want guaranteed even cooking
- Choose chicken tenderloins when you want the most tender option or are cooking for kids
Final Thoughts
Understanding the difference between chicken breasts and cutlets isn’t just culinary trivia – it can actually make your cooking better! By choosing the right cut for your specific recipe, you’ll get more consistent results and tastier meals.
I still remember the disaster when I tried using thick chicken breasts for a quick stir fry and ended up with charred outsides and raw centers. That’s when I learned that sometimes, a simple cutlet is worth its weight in gold!
What’s your favorite way to prepare chicken? Are you a breast person, a cutlet convert, or a tenderloin enthusiast? Whatever your preference, understanding these differences will definitely up your chicken game!
Why you’ll love this recipe
Italian chicken cutlets, known as “cotolette di pollo” in Italy, are a classic Italian favorite . Adults and children will love these tasty cutlets that are excellent with a salad – like this refreshing Mediterranean Cucumber Salad or a warm veggie side like these Roasted Brussels Sprouts and Carrots.
Quite inexpensive, this chicken cutlet recipe is so versatile you’ll want to make them all the time. Once fried, slice thinly and top a salad for a quick lunch. Or pop into a sandwich with a spoonful of nut free pesto and a few slices of roasted peppers. Delicious!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
For this recipe, you just few, simple ingredients.
- Chicken breasts – I like to use whole chicken breasts which I slice into cutlets. However, use thin-sliced, boneless chicken breast if you prefer.
- Italian bread crumbs – homemade are my favorite and much tastier. Storebought breadcrumbs will work well, too, but be sure to check the ingredients. My homemade Italian breadcrumbs include herbs, garlic powder, and onion powder.
- Parmesan or Parmigiano cheese – Be sure to finely grate the cheese to combine well with the breadcrumbs.
- Dry white wine – any dry white wine will work for this recipe. It doesn’t need to be the most expensive. If you have leftover wine from a party, pour it into a small container and freeze for this Italian chicken cutlet recipe.
- Garlic – for extra garlicky flavor! Fresh garlic is available at the grocery store and keeps well in the fridge.
Slice each chicken breast in two or three horizontally.
Using a meat mallet, pound the chicken breast between two sheets of plastic until thin.
Whisk together egg, white wine, crushed garlic, salt and pepper.
Add sliced chicken breasts turning each over to coat in egg mixture.
Combine Italian breadcrumbs with parmesan cheese.
Lift chicken breast pieces out one by one to coat in bread crumbs.
Turn chicken over in the bread crumbs and press to stick the crumbs.
Shallow fry in hot oil until golden brown and cooked through.
Hint: These can be baked instead of fried, but the result will be slightly different. To bake, heat a baking sheet covered with nonstick paper in the oven. Then place the cutlets onto the hot baking sheet and bake for 15 minutes at 350ºF/180ºC flipping the cutlets over halfway
- Parmesan or Parmigiano cheese – use Pecorino Romano cheese instead.
- Dry white wine – substitute with whiskey or scotch. Surprisingly good!
- Garlic – instead of fresh garlic, use garlic powder or minced garlic in a jar.
- Spicy – include 1 teaspoon (or to your taste) of red chili flakes in the breadcrumb mixture.
- Beef, veal, or pork cutlets – make the same recipe, substituting thin slices of beef, thin veal, or pork cutlets.
- Chicken pieces – this recipe for Italian chicken cutlets can easily be made with chicken pieces such as chicken legs or thighs. The cooking time will vary accordingly. Use a thermometer in the thickest part to ensure it’s cooked through.
A meat mallet is handy for making Italian chicken cutlets. However, use a wooden rolling pin or the bottom of a heavy skillet if you don’t have a meat mallet.
You’ll also need a sharp knife, a large frying pan, or a skillet, plus the usual cooking equipment of bowls, a wooden board, and utensils.
Store leftovers in a sealed container in the fridge for 2 or 3 days.
Italian chicken cutlets can be made in advance by preparing up to and including step 6. Then cover well with plastic wrap and refrigerate for up to a day. Or freeze for longer storage. Separate layers of uncooked Italian chicken cutlets with plastic before freezing for up to 3 months.
- The success of this chicken cutlet recipe relies on thin cutlets, and learning to cut chicken breast into cutlets is essential but easy. You’ll need a sharp knife, patience, and practice. Just hold the chicken breast flat with the palm of your hand and, with the other hand, slice through the middle. Alternatively, buy thin-sliced, boneless chicken breast.
- Pounding the chicken between two sheets of plastic means less mess and splatters. I like to use a plastic freezer bag which I’ve slit open. Nonstick parchment paper also works well.
- Don’t be overzealous when pounding, or the meat will tear. This will still be delicious, but just not as pretty. The result should be Italian chicken cutlets that are the same thickness so that they cook evenly.
- Be sure to allow the meat time to marinade in the egg mixture which will ensure juicy, tasty chicken.
Chicken breast is cut in half horizontally into two or even three thinner pieces, which are known as chicken cutlets.
I prefer to use olive oil to fry the chicken. However, sunflower or grapeseed oil are good alternatives. Adding a tablespoon of butter to the oil for frying is also delicious.
Italians do eat chicken cutlets in Italy. This recipe is known as “cotolette di pollo” and is enjoyed by many people in Italy, including my cousins.
Italian chicken cutlets can be served with crispy roast potatoes and a Greek couscous salad. Or stuffed into chewy Focaccia Genovese. Don’t forget a good squeeze of lemon juice!!
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