What Are Chicken Cutlets? The Ultimate Guide to This Quick-Cooking Wonder

Have you ever found yourself staring at a pack of thick chicken breasts, wondering how to cook them evenly without drying them out? Yeah, me too. That’s where chicken cutlets come to the rescue! As someone who’s always rushing to get dinner on the table, I’ve fallen in love with these thin, quick-cooking pieces of chicken that deliver perfect results every time.

What Exactly Are Chicken Cutlets?

Simply put, chicken cutlets are thin slices of boneless, skinless chicken breast that have been cut horizontally through the middle. The word “cutlet” actually comes from the French word “Côtellete,” which refers to a piece of meat that’s typically dipped in egg, coated in bread crumbs, and fried to golden perfection.

The beauty of chicken cutlets is their uniform thickness—usually about ¼ inch thick—which allows them to cook quickly and evenly. This solves one of the biggest challenges with regular chicken breasts, which tend to be thick in the middle and thin at the edges, often resulting in overcooked exteriors and undercooked interiors.

Chicken Cutlets vs. Chicken Breasts: What’s the Difference?

Let’s clear up any confusion right away

As you can see, cutlets give you more bang for your buck! One regular chicken breast can be transformed into 2 cutlets (or sometimes even 3 if the breast is particularly large) This makes them great for feeding a crowd without breaking the bank

How to Make Chicken Cutlets from Chicken Breasts

Don’t worry if your grocery store doesn’t sell pre-cut cutlets—it’s super easy to make them yourself:

1. Start with boneless, skinless chicken breasts. They work best when they’re slightly chilled but not frozen solid.

2. Place the breast on a cutting board. Put your palm on top to stabilize it.

3. Using a sharp knife, slice horizontally through the thickest part of the breast, cutting parallel to your cutting board. Try to keep the thickness consistent at about ½ inch throughout.

4. Place each cutlet between pieces of plastic wrap or parchment paper. This prevents mess and sticking.

5. Gently pound with a meat mallet (or even a heavy skillet if you don’t have a mallet) until the cutlet reaches an even ¼-inch thickness. Pro tip: don’t pound too hard! Use gentle, outward strokes to flatten the thicker center portions.

Voilà! You’ve got yourself some perfect chicken cutlets ready for cooking.

The Cultural Significance of Chicken Cutlets

What’s interesting is how many cultures have their own version of the humble chicken cutlet:

• Italian cuisine has the famous Chicken Milanese and Chicken Parmigiana
• German cooking features Wiener Schnitzel (traditionally made with veal but often made with chicken now)
• Japanese food offers Tonkatsu
• Austrian cuisine has its own schnitzel variations
• French cooking includes various escalopes

This widespread love for breaded, pan-fried thin cuts of meat shows just how versatile and delicious this cooking technique truly is!

How to Cook Chicken Cutlets

The thinness of cutlets makes them perfect for quick-cooking methods. Here are the most popular ways to prepare them:

Pan-Frying (The Classic Method)

1. Heat oil in a large frying pan over medium heat until it reaches about 375°F.
2. Season cutlets with salt and pepper on both sides.
3. Cook for just 2-3 minutes per side until golden brown and cooked through.
4. Rest on a wire rack to keep them crispy.

The Three-Step Breading Process

For crispy, breaded cutlets (like those delicious restaurant-style ones):

1. Dredge in flour: Season flour with salt and pepper, coat the cutlet, and shake off excess.
2. Dip in egg wash: Whisk eggs with a little salt and pepper, then fully coat the floured cutlet.
3. Coat in breadcrumbs: Use regular breadcrumbs, Italian-seasoned ones, or panko for extra crispiness. Press gently to help them adhere.

Then pan-fry as described above. The result is absolutely mouth-watering!

Baking

If you’re trying to be a bit healthier:

1. Preheat oven to 350°F.
2. Place breaded or seasoned cutlets on a parchment-lined baking sheet.
3. Bake for 8-10 minutes or until internal temperature reaches 165°F.

Grilling

For a smoky flavor:

1. Preheat grill to medium-high heat.
2. Brush cutlets lightly with oil to prevent sticking.
3. Grill about 2-3 minutes per side.

Why I Love Cooking with Chicken Cutlets

Honestly, chicken cutlets have become my weeknight dinner hero. Here’s why I think they should be in your regular rotation too:

• Time-saving: They cook in minutes, which is perfect for busy evenings.
• Kid-friendly: Even picky eaters usually love them, especially when breaded.
• Versatile: They work with so many flavors and accompaniments.
• Economical: You get more servings from the same amount of chicken.
• Freezer-friendly: Make a big batch and freeze them for later use.

Storage and Make-Ahead Tips

We all love meal prep, so here’s how to handle chicken cutlets for maximum convenience:

Storing Raw Cutlets

• Keep in the refrigerator for up to 3 days, tightly wrapped.
• To freeze, wrap each cutlet individually in plastic wrap, then place in a freezer bag with the air pressed out. They’ll keep for up to 3 months.

Storing Cooked Cutlets

• Refrigerate for up to 3 days in an airtight container.
• Freeze breaded, cooked cutlets by placing them on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating

To keep that crispy texture when reheating:

1. Place cutlets on a baking sheet lined with parchment paper.
2. Heat in a 350°F oven for 8-10 minutes until hot throughout.
3. Avoid the microwave if possible, as it makes breaded cutlets soggy.

Delicious Ways to Serve Chicken Cutlets

The possibilities are endless! Here are some of my favorite ways to enjoy them:

• Classic Italian style: Top with marinara sauce and mozzarella cheese for an easy Chicken Parm
• In a sandwich: On a roll with lettuce, tomato, and mayo
• Over pasta: With a light lemon butter sauce
• With a fresh salad: The crispy cutlet pairs beautifully with a bright arugula salad
• Cutlet with a twist: Try a coconut breading with mango chutney for tropical flavors

Chef’s Tips for Perfect Chicken Cutlets

After making countless cutlets, I’ve picked up a few tricks:

• Don’t overcrowd the pan when frying—it lowers the oil temperature and makes for soggy cutlets.
• The oil level should come halfway up the cutlet for optimal frying.
• Change the oil if it gets too dark from bread crumbs between batches.
• Keep cooked cutlets warm in a low oven (under 200°F) on a rack over a baking sheet while you finish cooking the rest.
• Season every layer—the chicken, the flour, the egg wash, AND the breadcrumbs—for the most flavorful result.

Common Mistakes to Avoid

Even experienced cooks can make these errors:

• Pounding too hard: This can tear the meat. Use gentle, outward strokes.
• Wet chicken: Pat dry before breading or the coating won’t stick properly.
• Oil not hot enough: Results in greasy, soggy cutlets.
• Oil too hot: Burns the outside before the inside cooks.
• Not letting breaded cutlets rest: Give them 5-10 minutes after breading before cooking so the coating adheres better.

Healthier Alternatives

If you’re watching your calorie intake:

• Skip the breading and simply season with herbs and spices
• Use an air fryer for a crispy exterior without all the oil
• Try ground nuts (like almonds) instead of breadcrumbs for a lower-carb option
• Bake instead of fry

My Go-To Chicken Cutlet Recipe

Here’s a simple recipe that never fails to impress:

Classic Breaded Chicken Cutlets

Ingredients:

• 4 boneless, skinless chicken breasts (7-9 ounces each)
• 1½ cups all-purpose flour
• 5 large eggs
• 3 cups of regular or Italian bread crumbs
• Salt and freshly cracked pepper to taste
• Avocado or olive oil for frying
• Optional: fresh parsley, grated Parmigiano cheese, and lemon wedges for serving

Instructions:

1. Slice each chicken breast horizontally into two even pieces.
2. Place between plastic wrap and pound to ¼-inch thickness.
3. Set up your breading station: one shallow bowl with flour, one with beaten eggs, and one with breadcrumbs. Season each with salt and pepper.
4. Season the chicken with salt and pepper on both sides.
5. Dredge each cutlet in flour, then egg wash, then breadcrumbs, pressing gently to adhere.
6. Heat oil in a large skillet over medium heat to 375°F.
7. Cook cutlets for 2-3 minutes per side until golden brown and cooked through.
8. Drain on a wire rack and serve with a squeeze of lemon and a sprinkle of parsley.

Final Thoughts

Chicken cutlets are truly one of the most versatile proteins in my cooking arsenal. Whether you’re making a quick weeknight dinner, meal prepping for the week ahead, or cooking for a special occasion, these thin slices of chicken breast deliver consistent, delicious results with minimal effort.

So next time you’re staring at those chicken breasts in your fridge, remember how easy it is to transform them into cutlets that cook evenly, quickly, and deliciously. Your family will thank you!

Do you have a favorite way to prepare chicken cutlets? I’d love to hear about it in the comments below!

A chicken cutlet is a boneless, skinless chicken breast that has been sliced horizontally to create thin, even pieces, whereas a chicken breast is the whole muscle. The main difference is the form: cutlets are thin, while whole breasts are thick. This thinness allows cutlets to cook significantly faster and more uniformly, making them ideal for quick cooking methods like pan-frying or breading.

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.

Another name for a chicken cutlet can vary by region, with common terms including schnitzel (German-speaking), escalope (French), cotoletta (Italian), and Milanese (Italian/Latin American). The specific term used often depends on the cultural context and any variations in preparation, such as breading or pounding the chicken.

To make chicken cutlets from breasts, first slice the chicken breasts horizontally to create thin cutlets. Then, pound the cutlets to an even 1/4 to 1/2 inch thickness between plastic wrap for tenderness and consistent cooking. Next, set up a dredging station with flour, beaten eggs, and seasoned breadcrumbs, coating the cutlets in that order. Finally, pan-fry the cutlets in hot oil until golden brown and cooked through, or bake them for a lighter option, ensuring an internal temperature of 165°F.