Chicken cutlets might just be the weeknight hero you didn’t know you needed. These thin, tender slices of chicken cook quickly, adapt to almost any cuisine, and make you look like a dinner-time rockstar — even when you’re short on time.
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From schnitzel in Germany to chicken katsu in Japan, chicken cutlets are a global kitchen staple — and for good reason. These thin, tender slices of chicken breast are beloved across cultures, not just for their speed and convenience, but for their ability to play nicely with everything from lemon sauce to a crispy breadcrumb crust.
Whether you’re a seasoned home chef or a college student cooking in a shoebox-sized kitchen, chicken cutlets deliver on all fronts. They’re easy to prep, even easier to cook, and wildly adaptable. So let’s talk chicken cutlets — what they are, when to buy versus make, how to prep them, and the best ways to cook them so they’re juicy, flavorful, and never dry or bland.
In This Article
What is a Chicken Cutlet?
A chicken cutlet is simply a boneless, skinless piece of chicken breast that’s been sliced horizontally and pounded thin. That’s it. No secret code, no fancy culinary degree required.
Because of their flattened shape and even thickness, cutlets cook faster than whole chicken breasts. That may not seem like a big deal, but you’d be surprised how wonderful it is when you’re hungry and your patience has already left the building.
And unlike thicker cuts, you don’t have to worry about the edges drying out while the middle struggles to catch up. Whether you’re sautéing, grilling, baking, or pan-frying, chicken cutlets are like the straight-A students of poultry: consistent, dependable, and up for any challenge.
They’re also the starting point for a wide variety of dishes. Think crispy Italian chicken cutlets, creamy chicken piccata, or even a simple way to add alpha-gal friendly protein to your favorite salad. So whether you buy them ready-made or prefer to slice and pound them yourself, chicken cutlets are the versatile building block every cook needs in their kitchen toolkit.
Why Use Chicken Cutlets
One of the biggest perks of using chicken cutlets? Their thinness. That slim profile means they cook lightning fast — a true lifesaver on nights when your stomach’s growling and your to-do list still isn’t done.
But speed isn’t their only superpower. Chicken cutlets are like the blank canvas of the poultry world. Whether you want them crispy and breaded, bathed in lemony butter sauce, or grilled and sliced over greens, they’ve got you covered. They work well with just about any cooking method — pan-frying, baking, broiling, grilling — and they take on flavors like a dream.
Because they’re evenly thin, you can say goodbye to the guessing game of “is this part done yet?” No more dried-out edges or undercooked centers. It’s just beautifully cooked chicken, every single time.
“I prefer cooking with chicken cutlets because most of my meals are the quick and easy variety. Cutlets cook more quickly and are also easier to cut. They are a no-fail way to get fully cooked, delicious chicken in your recipes.”
Buying Vs. Making Chicken Cutlets At Home
Grabbing pre-cut chicken cutlets from the store is one of the easiest ways to fast-track dinner. They’re uniform, ready to go, and a total time-saver when your evening’s already packed. If you find them on sale, stock up — they freeze well when laid flat and vacuum-sealed. With so many quick-cooking chicken recipes, they make a brilliant addition to your meal-prep routine.
Plus, when a professional does the slicing, you get beautifully even cuts that cook up perfectly. That consistency is key for dishes where timing and texture matter — like when you’re trying to nail the perfect chicken piccata or crispy schnitzel.
— Gen La Rocca, Two Cloves Kitchen
"I love using chicken cutlets because the thin cut allows the chicken to cook evenly without drying out, which I find can happen with more uneven, thicker cuts like chicken breasts."
That said, making your own chicken cutlets at home gives you more control — over the quality, size, and any ingredients involved. Plain cutlets are just thin slices of chicken, but breaded cutlets can add the potential for more hidden allergens. Based on your sensitivities, you may need to watch for chicken injected with carrageenan or those elusive “natural flavors.”
Buying whole chicken breasts and slicing them yourself can also be more budget-friendly. And if you’re up for a little prep work, you can save even more by starting with bone-in, skin-on breasts — just remove the extras before slicing.
How to Make Chicken Cutlets
Making chicken cutlets at home isn’t complicated — and it’s often more affordable than buying them pre-sliced. Whole boneless, skinless chicken breasts are usually cheaper than cutlets. And if you really want to stretch your grocery budget, start with bone-in, skin-on breasts and do a little prep work yourself.
Once you’ve got your chicken, you’ve got two options: tenderize or slice. Either way, you’ll end up with thin, evenly shaped pieces that cook up fast and taste fantastic.
Tenderizing Chicken Cutlets
To tenderize chicken at home, here’s what you’ll need:
- Chicken breasts (boneless and skinless — or debone and remove the skin yourself)
- Cutting board
- Sharp knife
- Plastic wrap or a zip-top bag
- Meat mallet, rolling pin, or heavy skillet (a meat mallet is ideal)
Easy step-by-step directions for tenderizing chicken cutlets:
- Prep Your Workspace: Lay plastic wrap on a flat surface like a cutting board. Place the chicken breast on top, then cover it with another piece of plastic wrap. This keeps things clean and prevents juice splatter.
- Optional Initial Cut: If the breast is especially thick, you can slice it horizontally into two thinner pieces before pounding. Not required — just helpful if you’re short on arm strength or time.
- Pound It Out: Using your meat mallet, rolling pin, or heavy skillet, gently pound the chicken from the center outward. You’re aiming for even thickness (about ½ inch or less), not shredded meat.
- Final Touch: Once it’s even and thin, peel off the top layer of plastic. Your chicken cutlet is ready to season, marinate, or cook.
Cutting Chicken Cutlets
Not a fan of pounding? No problem. You can turn chicken breasts into cutlets with a knife and a steady hand.
- Lay It Flat: Place the chicken breast flat on your cutting board.
- Stabilize It: Lay your non-dominant hand flat on top of the chicken to hold it steady.
- Slice Horizontally: With a sharp knife, carefully slice through the chicken from the thick end to the thin end, creating two even, wide cutlets.
Just make sure you’ve got good knife control and keep your fingers clear — sharp knives and distractions are a dangerous combo.
“Chicken cutlets are always priced higher than other cuts of white meat chicken. When I need cutlets, I simply purchase chicken breasts and clean and slice them into cutlets. It's so much cheaper to do this, and it only takes a few extra minutes.”
How to Cook Chicken Cutlets
Chicken cutlets are fast, flexible, and fabulous in just about every cooking method. Whether you’re going for golden and crispy or juicy with a saucy finish, there’s a method to match your mood — and your menu.
Sautéed
Sautéing is one of the quickest and easiest ways to cook plain chicken cutlets — and it’s ideal for dishes like lemon butter chicken or garlic herb chicken.
Start by seasoning both sides of your cutlets with salt and black pepper. Then, in a skillet over medium-high heat, warm a little olive oil, butter, or vegan butter. Once it’s hot and shimmering, add the chicken cutlets and cook for about 2–3 minutes per side, depending on thickness, until they’re golden brown and cooked through.
This method shines when you finish it with a flavorful sauce. Think mushroom, Marsala wine, or a rich sun-dried tomato cream — all easily made alpha-gal friendly with your favorite dairy-free alternatives.
Grilled
Grilling chicken cutlets is a great way to infuse bold, smoky flavor into your meal — especially if you’re going for a Mediterranean vibe or topping a salad with warm, juicy protein.
Start by marinating your cutlets. A simple mix of olive oil, lemon juice, garlic, and herbs works beautifully, but any of your favorite marinades will do. Let them soak up the flavor for at least 30 minutes — or longer if you have time.
Preheat your grill (or grill pan) to high heat. Cook the cutlets for about 2–3 minutes per side. Since they’re thin, they’ll cook fast — no need to close the lid or step away. Keep an eye on them so they don’t overcook or dry out.
Serve them with grilled veggies, on top of a fresh salad, or sliced into wraps for an easy lunch that tastes anything but basic.
Pan-Fried
When you’re craving something crispy and golden, pan-fried chicken cutlets are the way to go. This method is perfect for Italian chicken cutlets, schnitzel, or anything else that needs that satisfying, breaded crunch.
Start by setting up a quick breading station:
- Step 1: Lightly dredge your cutlets in a shallow bowl of flour.
- Step 2: Dip them into egg wash.
- Step 3: Coat them in breadcrumbs — plain, Italian breadcrumbs, or for an extra-light crunch, go with panko bread crumbs.
In a shallow pan, heat a neutral oil (like avocado oil or a vegetable oil like canola) over medium heat until shimmering. Add the breaded cutlets and fry until golden brown and cooked through — about 3–4 minutes per side depending on thickness. Work in batches if needed so you don’t overcrowd the pan.
Once they’re crispy and cooked, transfer the cutlets to a wire rack or paper towel–lined plate to drain off any excess oil. Serve with lemon wedges, over pasta, or tucked into a sandwich roll with mayonnaise and lettuce.
Breaded and Baked (or Air Fried)
Love the crunch of fried cutlets but want to skip the extra oil? Baking or air frying gives you the crispy chicken cutlets texture you crave with a lighter finish — and way less cleanup.
Start by breading your cutlets just like you would for pan-frying: flour, egg wash, then breadcrumbs. You can use plain, Italian breadcrumbs, or go for panko bread crumbs to keep things airy and crisp.
To bake: Preheat your oven to 400°F. Place the breaded cutlets on a parchment-lined baking sheet, then lightly spray them with cooking oil to help them crisp. Bake for about 20 minutes, flipping halfway through, until golden and cooked through.
To air fry: Preheat your air fryer to 400°F. Arrange the cutlets in a single layer in the basket (you may need to work in batches), and lightly spray both sides with oil. Cook for 8–10 minutes, flipping once, until the coating is crispy and the chicken is cooked through.
This method is especially handy for busy nights when you want something hot, tasty, and a little healthier — without standing over a pan.
Chicken Cutlets
Equipment
- Sharp knife
- Plastic wrap or zip-top bag
- Meat mallet, rolling pin, or heavy skillet
- Skillet or baking sheet (depending on cooking method)
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and black pepper, to taste (I use about ½ tsp salt and ¼ tsp pepper for each cutlet)
- Cooking oil, butter, or vegan butter
Optional Ingredients
- flour, egg, and breadcrumbs for a breaded chicken cutlet
Instructions
- Lay each chicken breast flat on a cutting board covered with plastic wrap.
- Slice chicken breasts in half horizontally to create two thinner pieces.
- Place a second sheet of plastic wrap on top of each piece.
- Using a meat mallet, pound each to an even thickness, about ½ inch.
- Season both sides of chicken with salt and black pepper.
- Choose your cooking method:
- Sauté: Heat oil or butter over medium-high heat. Cook cutlets for 2–3 minutes per side until golden and cooked through.
- Grill: Marinate cutlets as desired. Grill over high heat for 2–3 minutes per side.
- Pan-Fry: Dredge in flour, dip in egg wash, then coat in breadcrumbs. Fry in oil until golden and crispy, 3–4 minutes per side.
- Bake: Bread cutlets and place on a parchment-lined baking sheet. Spray with oil and bake at 400°F for 20 minutes, flipping halfway.
- Air Fry: Bread cutlets and place in an air fryer preheated to 400°F. Spray with oil and cook for 8–10 minutes, flipping once.
Notes
- Pounding the chicken ensures it cooks evenly and quickly — no more dry edges or raw centers.
- Experiment with seasonings beyond salt and pepper. Some of my favorites include Italian seasoning and garlic powder.
- Use seasoned panko bread crumbs (instead of Italian bread crumbs) for an extra-light, crispy coating.
- Chicken cutlets freeze well. Flash freeze in a single layer, then transfer to a bag for easy meals later.
- Easily customizable: Swap in gluten-free flour or breadcrumbs if needed.
- No matter how you prepare your chicken cutlets, they’re almost always better with a sprinkle of chopped fresh parsley on top.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
These were amazing! I will definitely be using this recipe the next time I make chicken parmesan!