Chicken cutlets are my go-to for quick and simple weeknight dinners, and they’re so easy to make. I love using thinly-sliced chicken breasts because they cook fast, they’re the perfect portion size for my family, and they get nice and crispy. I’ll show you how to cut chicken breasts into cutlets so you always have some on hand, plus my favorite ways to cook cutlets.
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Chicken Cutlets Recipe
Chicken cutlets are just thinner, flatter pieces of chicken breast. One breast is cut in half horizontally to create two cutlets. The meat is typically pounded afterwards to make it thinner and more even. But I also love using a thinly-sliced chicken breast without the extra step–it just depends on what I need for the recipe at hand.
My favorite thing about using chicken breast cutlets is that they cook through faster, which is a lifesaver when I need a quick dinner. It also means they stay moist and tender inside, but get perfectly crisp on the outside. Cutlets get especially crispy when breading and pan-frying or searing, which is my favorite way to prepare them!
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Turning Chicken Breast into Cutlets
While you can buy chicken cutlets or thinly-sliced chicken breasts prepared at the store, I typically make my own with regular old boneless chicken breasts. It’s usually more budget-friendly, and it’s so easy to cut them myself.
The process of cutting chicken cutlets is similar to butterflying chicken breast. Step by step, it’s almost the same, except for one main difference: we’re cutting the chicken fully in half, to create two separate pieces.
It only takes a few minutes, it creates better portion sizes, and it helps stretch each piece of chicken a little further. Then we can move on to cooking them and getting delicious breaded cutlets!
What You’ll Need
- Chicken Breast: Start with boneless chicken breasts when making cutlets. Whole chicken breasts will need to be de-boned first.
- Knife: Use a sharp, sturdy knife. A Chef’s knife works great!
- Cutting Board: Use a large cutting board that won’t slide around. Place it on top of a damp paper towel if needed. For food safety, I recommend using a non-porous board, or wrapping the board in plastic wrap before cutting.
- Mallet: To finish thinning and flattening out the cutlets, you’ll need a meat mallet/tenderizer. In a pinch you can use a heavier kitchen utensil, like a rolling pin.
How to Cut Chicken Breasts into Cutlets Step by Step
Step 1: Starting with 2 boneless, skinless chicken breasts, we’ll end with 4 thin-sliced breasts, or chicken cutlets. Place the chicken breast on a cutting board, with the thicker side at the top (furthest from you).
Step 2: Place your hand firmly on top of the chicken. While you may initially want to grip with your fingers (I know I do), it’s best to place your palm flat on top and position your fingers slightly upwards. This is for safety purposes, to help keep your fingers out of the way while cutting. Position your knife towards the top of the chicken breast (the thicker side). Your knife should be parallel to the board as you cut horizontally.
Step 3: Begin cutting into the chicken breast. As you move inward from the thickest section towards the thinner section, begin to position your knife slightly downwards. This will help to create two evenly-sized pieces all the way through.
Step 4: With your hand still placed firmly on top of the breast (not gripping!), go ahead and cut all the way through.
Step 5: This will create two thinner pieces from one chicken breast, as pictured.
Step 6: Repeat with remaining chicken breast.
Step 7: To finish the cutlets, you can pound them to flatten them out to a more even thickness. First, place the chicken between two pieces of plastic wrap.
Step 8: Using a meat mallet or tenderizer, firmly pound each chicken breast cutlet until even. I recommend pounding them to 1/2- 1/4-inch thickness. Unwrap when done.
Step 9: Now you have 4 chicken cutlets ready to cook and use as needed. Breading and pan-frying is a quick and simple method for cooking cutlets, as instructed in the recipe card.
How to Make Chicken Cutlets
Equipment
- Chef's Knife
- Cutting Board
Ingredients
- 2 boneless, skinless chicken breasts (*)
For Breaded Cutlets:
- ¼ cup all-purpose flour
- 2 eggs
- 1 cup Panko breadcrumbs
- 2 teaspoons Italian seasoning
- kosher salt (to taste)
- ground black pepper (to taste)
- cooking oil (**)
Instructions
To Cut Chicken Breast into Cutlets:
- Place chicken breast on a cutting board, with the thicker side away from you.2 boneless, skinless chicken breasts
- Place your hand firmly on top of the chicken. Position your knife in the middle of the chicken, horizontally, towards the top (thicker side). The knife should be parallel to the board as you cut inwards.
- Cut into the chicken breast lengthwise. As you move inward from the thickest section, begin to position your knife slightly downwards.
- Cut all the way through to create two even chicken breast cutlets.
- To flatten and create thinner cutlets; place them between two pieces of plastic wrap, then use a meat tenderizer to pound until the cutlets are even, about ¼-½ inch thick.
- Store or use cutlets immediately.
To Make Crispy Breaded Cutlets:
- Set up a dredging station. Add flour to a bowl; add eggs to a second bowl and beat them; then combine the breadcrumbs, Italian seasoning, salt and pepper in a third bowl.¼ cup all-purpose flour, 2 eggs, 1 cup Panko breadcrumbs, 2 teaspoons Italian seasoning, kosher salt, ground black pepper
- Lightly-coat both sides of the chicken breast cutlets in the flour. Dip into the eggs, then transfer to the breadcrumb mixture, pressing the crumbs into both sides. Repeat for each cutlet. Set aside while preparing the next step.
- Add about ½ inch of oil to a large skillet or Dutch oven set over medium-high heat, and let it come to temperature (350°F and 375°F). Once hot, place cutlets in the oil and fry until crispy and golden brown, about 3-4 minutes on each side.cooking oil
- Transfer pan-fried chicken cutlets to a lined dish, plate, or wire rack to rest. Serve as desired, with pasta, potatoes, your favorite sauce, or veggies.
Notes
- When cutting chicken, use a sharp, sturdy, good-quality knife. I recommend using a Chef’s knife.
- If you don’t have a meat mallet or tenderizer, use a heavy kitchen utensil or cutting board.
- Place a damp paper towel under your cutting board if it slides around.
- While cutting, it’s best to position your palm directly on the chicken, with fingers curved upwards.
- The cutlets need space when frying, so cook in batches if needed.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Store and Freeze
Chicken breast cutlets can be stored raw or cooked. Here’s the quick answer, or find more chicken storage tips and reheating tips.
- Uncooked: Store fresh/raw chicken cutlets in an airtight, resealable bag. Keep in the refrigerator for 1-2 days, or freeze indefinitely (best quality within 1 year).
- Cooked: Store cooked chicken cutlets in an airtight container. Keep in the refrigerator for 3-4 days, or freeze for 2-4 months.
Now that you know how to cut chicken cutlets from chicken breast at home, you can have perfectly sliced, thin pieces that cook up beautifully for dinner. Here are some of my easy chicken cutlet recipes for some quick dinner ideas.
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