What Exactly Is a Chicken Breast Cutlet? The Ultimate Guide You Need!

Have you ever stood in the meat section of your grocery store, staring blankly at the different chicken options? You’re not alone! I’ve been there too wondering what on earth is the difference between chicken breasts, cutlets and tenderloins. Well, today I’m gonna break it all down for ya – specifically focusing on chicken breast cutlets, cuz they’re actually pretty awesome once you know how to use ’em!

The Chicken Breast Basics

Before we dive into cutlets, let’s talk about where they come from A chicken breast is a lean cut of white meat found on the underside of the chicken. Something that confused me for years – a whole chicken actually has one breast that’s usually separated and sold as halves So when a recipe calls for “a chicken breast,” it’s typically referring to half of the chicken’s breast.

Chicken breasts are super versatile and can be

• Baked
• Grilled
• Boiled
• Fried
• Barbecued

These cuts are often considered more desirable than other parts of the bird (like thighs and wings) because of their mild texture and flavor. They also tend to be leaner, which makes them a bit more expensive in most stores.

So What Exactly IS a Chicken Cutlet?

Here’s the simple truth – a chicken cutlet is just a chicken breast that has been cut in half horizontally to make two thinner slices of meat.

Yep, that’s it! But this simple modification makes a big difference in cooking.

A typical chicken breast preparation process to create cutlets looks like this:

1. Start with a chicken breast half
2. Slice it horizontally through its thickest part
3. This creates two thinner pieces of meat
4. These thinner pieces are now technically “cutlets”
5. Often, butchers will go one step further and pound these pieces with a mallet until they’re even thinner and more uniform in thickness

The word “cutlet” itself simply describes a small slice of meat. While chicken cutlets are super popular, you can actually find cutlets made from all sorts of proteins – pork, beef, and even venison.

Why Chicken Cutlets Are So Useful

There’s actually some pretty good reasons why cutlets have become so popular:

1. Even Cooking

Because cutlets are thinner and more uniform in thickness, they cook much more evenly than a whole chicken breast. No more dried-out edges with raw centers!

2. Faster Cooking Time

Thinner meat = faster cooking time. This makes cutlets perfect for quick weeknight meals when you don’t have a lot of time to spend in the kitchen.

3. Better for Breading

The thin, flat surface of cutlets makes them ideal for breaded dishes. The breading can adhere evenly and cook consistently.

4. Portion Control

Since one breast makes two cutlets, you can stretch your meat further and control portions better.

Cutlets vs. Tenderloins: Don’t Get Confused!

Now, don’t mix up cutlets with chicken tenderloins! These are totally different parts.

A chicken tenderloin (sometimes called a chicken tender) is a thin muscle that’s loosely attached to the underside of the breast. It’s an actual separate part of the chicken, not just a different way of cutting the breast.

Tenderloins are:

• More tender (hence the name) than other parts
• Higher in calories than plain chicken breasts
• Higher in sodium content
• Often removed from the breast and sold separately

If you can’t find tenderloins, you can make a DIY substitute by cutting chicken breasts into thin strips – but they won’t have the same texture as real tenderloins.

How to Make Your Own Chicken Cutlets at Home

Don’t wanna pay extra for pre-cut cutlets? No problem! Making your own is super easy:

1. Place a boneless, skinless chicken breast on a cutting board
2. Place your non-dominant hand flat on top of the breast
3. With a sharp knife in your dominant hand, carefully slice horizontally through the thickest part of the breast
4. Continue cutting until you have two even pieces
5. For even thinner cutlets, place each piece between two sheets of plastic wrap or parchment paper
6. Pound gently with a meat mallet (or the bottom of a heavy pan) until desired thickness is reached

Voilà! Homemade chicken cutlets ready for cooking!

Best Ways to Cook Chicken Cutlets

Chicken cutlets can handle pretty much any cooking method, but they really shine in certain preparations:

Breaded and Fried Cutlets

This is probably the most popular way to prepare chicken cutlets. The thinness makes them perfect for breading and quick frying. Just a simple dredge in seasoned flour with a touch of cornstarch, followed by a quick fry will give you golden-brown, crispy chicken cutlets.

Global Breaded Cutlet Dishes

• Chicken Milanese (Italian): Breaded and fried cutlet often served with arugula salad
• Chicken Katsu (Japanese): Panko-breaded cutlet served with tonkatsu sauce
• Chicken Schnitzel (German/Austrian): Thinly pounded cutlet breaded and fried
• Chicken Parmesan (Italian-American): Breaded cutlet topped with tomato sauce and cheese

Quick-Cooking Methods

• Pan-searing: 2-3 minutes per side in a hot skillet
• Grilling: 2-3 minutes per side on a hot grill
• Baking: 15-20 minutes at 375°F
• Air frying: 7-9 minutes at 375°F

Chicken Cutlet Recipe Ideas

Here are some amazing ways to use chicken cutlets in your cooking:

1. Classic Chicken Parmesan

   • Bread and fry cutlets
   • Top with marinara sauce and mozzarella
   • Bake until cheese melts
   • Serve over pasta

2. Quick Chicken Piccata

   • Dredge cutlets in flour
   • Pan-fry until golden
   • Make a quick sauce with lemon, capers, and butter
   • Serve with pasta or roasted vegetables

3. Chicken Cutlet Sandwiches

   • Bread and fry cutlets
   • Serve on brioche buns with lettuce, tomato, and mayo
   • Optional: add bacon and avocado for extra flavor

4. Healthy Grilled Cutlets

   • Marinate cutlets in olive oil, lemon, and herbs
   • Grill for 2-3 minutes per side
   • Serve with a fresh salad

5. Sheet Pan Cutlet Dinner

   • Season cutlets with herbs and spices
   • Arrange on a sheet pan with vegetables
   • Bake at 400°F for about 15-20 minutes

Storage and Food Safety Tips

When working with chicken cutlets, keep these safety tips in mind:

• Raw chicken cutlets can be stored in the refrigerator for 1-2 days
• For longer storage, freeze raw cutlets with parchment paper between each piece
• Cooked cutlets can be refrigerated for 3-4 days
• Always cook chicken to an internal temperature of 165°F
• Use separate cutting boards for chicken and other foods to avoid cross-contamination

When to Choose Cutlets vs. Whole Breasts

Both cutlets and whole breasts have their place in cooking, so which should you use?

Choose cutlets when:

• You need quick cooking time
• You want even cooking
• You’re making breaded dishes
• You’re cooking for beginners or kids who might overcook thicker pieces

Choose whole breasts when:

• You want juicier, thicker pieces
• You’re roasting or slow-cooking
• You’re stuffing the chicken
• You want to slice the chicken for presentation

Final Thoughts: Cutlets Are a Cook’s Best Friend

I gotta say, chicken cutlets have saved my dinner plans more times than I can count! They’re quick, versatile, and almost foolproof to cook. Whether you’re a beginner cook or a seasoned chef, having chicken cutlets in your recipe repertoire is a game-changer.

The next time you’re at the store, pick up some chicken cutlets (or make your own from breasts) and experiment with different cooking methods. You might just discover your new favorite weeknight dinner hack!

Remember – cutlets aren’t necessarily better than whole chicken breasts, they’re just different. Sometimes you want the juicy thickness of a whole breast, while other times the quick-cooking convenience of a cutlet is exactly what you need.

Now that you understand the difference, you can choose the right cut for whatever delicious dish you’re planning tonight!

Have you tried cooking with chicken cutlets before? What’s your favorite way to prepare them? I’d love to hear your ideas in the comments!

A chicken breast is the whole piece of meat from the bird’s chest, while a chicken cutlet is a thin slice of chicken breast that has been cut in half horizontally and often pounded to an even, thin thickness. Cutlets cook faster and more evenly than a whole breast, making them ideal for weeknight meals.

To make a chicken cutlet, butterfly a chicken breast by slicing it horizontally to make it thinner, then pound it to a uniform thickness of about 1/4 to 1/2 inch between plastic wrap. Season the cutlet, then dredge it in a three-station coating of flour, beaten egg, and breadcrumbs, pressing firmly to ensure the coating adheres. Finally, cook the breaded cutlet in hot oil or in an oven until it’s golden brown and cooked through.

A standard chicken breast will yield two thin cutlets by cutting it horizontally through the center. However, some larger breasts may yield three thinner cutlets using a specific technique involving an additional length-wise cut on the thicker portion of the breast. After slicing, the resulting cutlets are often pounded to an even thickness for quicker and more uniform cooking.

A chicken cutlet is a thin, evenly pounded piece of chicken, typically from a boneless, skinless breast, that is breaded and then pan-fried or fried. The process of pounding makes the meat tender and allows it to cook quickly.