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Got a recipe that calls for chicken cutlets? Learn how to make chicken cutlets from chicken breasts with this easy tutorial.
Why You’ll Find This Method Handy
There are a lot of recipes out there that call for thin tender chicken cutlets: think chicken piccata, chicken marsala—or just some nice tender and juicy breaded cutlets! And it’s great if you have already prepared chicken cutlets on hand, but if you don’t, chicken breasts can be turned into cutlets very easily.
I more often have chicken breasts in my freezer, and with this simple method up my sleeve, I rarely bother buying ready made cutlets at all.
Let’s start with some basics.
Ingredients & Kitchen Tools
- Chicken breasts. Most recipes call for four cutlets, so two plump chicken breasts will do.
- Flour. For dredging.
- Seasoning. Sea salt and pepper to season the cutlets. I like to add flavor to the flour dredge by adding some onion and garlic powders, and sometimes some Italian seasoning. This is optional.
- Olive oil & butter. I like using a mix for sautéing the cutlets.
Handy Kitchen Tools
- A meat tenderizer to pound the chicken cutlets. This process breaks down muscle fibers and connective tissue to give you a super tender cutlet.
- Gallon-sized freezer bags to place the cutlets in for the tenderizing process. This way, bacteria doesn’t spread.
- A sharp knife like a boning knife works best, but you can use a sharp chef’s knife as well.
- Tongs for easy handling.
- A meat thermometer to check on internal temperature. Cutlets cook quickly, so you want to keep an eye on the internal temperature.
- A vessel for dredging, like these breading station trays.
How to Make Chicken Breast Cutlets
Slice the breast into a cutlet
Position the chicken breast flat onto a cutting board. With one hand on the top of the chicken breast, insert the blade horizontally into the middle of the thickest part. Carefully slice into the breast cutting through to the other side.
Tenderize the chicken
Pop the two cutlets into a gallon-sized freezer bag. Push the air out and seal the bag. Place the bag onto a clean cutting board and pound the cutlets with a meat tenderizer until they’re about 1/4-inch thick. The idea is to get an even thickness so that they cook evenly.
Season the cutlets
Place the chicken cutlets onto a cutting board and season them with some salt and pepper on both sides. At this point you can go one of two ways: season, flour, and cook the cutlets, or marinate them, depending on the recipe. For recipes that call for breading, like my crispy air fryer chicken cutlets, you can continue on to the flour dredging step, which would be followed by dipping the cutlets in egg, then breadcrumbs.
Dredge the cutlets in flour
Season your flour if you wish; I liked to stir in a bit of onion and garlic powder along with some Italian seasoning. Then dredge the cutlets in the flour to coat.
Cook the cutlets
Heat butter and oil in a skillet. Once the butter has melted, grab a cutlet with tongs and shake off any excess flour, then transfer it to the skillet. Do the same with the other cutlet. You’ll likely have to cook these in two batches as most skillets will hold two cutlets you don’t want to overcrowd the pan). Cook each cutlet for about 2-3 minutes per side, or until the cutlets are golden brown and have reached an internal temperature of 160-165º F. When done, transfer the cutlets to a paper towel-lined plate or cutting board. Repeat with any other cutlets you have.
Now you have yourself some chicken cutlets!
These can of course be eaten as is, but they’re basically ready to go for recipes that call for basic chicken cutlets, like chicken piccata, chicken marsala, or my spinach artichoke chicken.
For a recipe like chicken francese or chicken milanese where egg or breadcrumbs are included in the process, you can still refer to the above methods up until you pound and season the cutlets. Then proceed however your recipe instructs you to.
Frequently Asked Questions
I love a good cast iron pan or enameled cast iron braiser.
Yes. If you plan to bread your cutlets, dredging them in flour first is a must. The flour absorbs the moisture on the surface of the chicken giving the egg something to cling to and allowing the breading to better stick to the chicken.
Extra virgin olive oil is just fine. It has a high enough smoke point for pan frying at 350–410°F and it’s high in monounsaturated fatty acids.
Not long at all! So be on standby. It typically takes 2-3 minutes per side because they are thin. If you overcook them, they will dry out and become tough.
Put Your New Skills to Use With These Chicken Cutlet Recipes
- Spinach Artichoke Chicken Skillet
- Chicken Piccata
- Chicken Marsala
- Crispy Air Fryer Chicken Cutlets
- Air Fryer Chicken Breasts With Mustard Sauce
How to Make Chicken Cutlets From Chicken Breasts
Ingredients
- 2 chicken breasts
- Flour, for dredging
- Sea salt and cracked pepper, to season
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
Slicing the breasts into cutlets
- Place one chicken breast at a time flat onto a cutting board. With one hand on top of the chicken breast, insert the knife into the middle of the thickest part horizontally. Slice carefully and slowly into the breast, cutting it in half.
Tenderizing the chicken
- Transfer the chicken cutlets into a gallon-sized freezer bag, releasing the air out of the bag; seal the bag. Position the bag onto a clean cutting board and pound the cutlets with a meat tenderizer until they’re about 1/4-inch thick—this way you get an even thickness, resulting in an even cook.
Seasoning the cutlets
- Put the chicken cutlets onto a cutting board; season them with some salt and pepper on both sides. Now, you have two options: you can season them, dredge them in flour, and cook them, or you can marinate them, depending on what the recipe calls for. If a recipe calls for breading, like my crispy air fryer chicken cutlets, continue on to the flour dredging step, which would be followed by dipping the cutlets in egg, then breadcrumbs.
- Dredging the cutlets in flour
- Season the flour if you want a bit more flavor; I always stir in a bit of onion and garlic powder, plus some Italian seasoning. Dredge the cutlets in flour to coat.
Cooking the cutlets
- Heat the butter in a skillet and, once it melts, add the oil. When the butter is melted, grab one cutlet with tongs and shake off any excess flour, and transfer it to the skillet. Repeat the same steps with the other cutlet. Depending on the size of your pan, you’ll likely have to cook these in two batches (you don’t want to overcrowd the pan). Cook each cutlet for about 2-3 minutes per side, or until the cutlets are golden brown and have reached an internal temperature of 160-165º F. Once they're done, transfer the cutlets to a paper towel-lined plate or cutting board and repeat these steps with the remaining cutlets.
Great tutorial!
Thank you for sharing us a simple way to make chicken cutlets. This helps.
Chicken cutlets are our favorite. I will try your method with breasts next time. Thanks for sharing.
Chicken cutlets are used in some my favorite recipes. Love your step by step pictures and process. So helpful!
I hope every chicken lover out there reads this. Chicken cutlest are a lot less difficult to make than people think. Love this one!