Got a recipe that calls for chicken cutlets? Learn how to make chicken cutlets from chicken breasts with this easy tutorial.

Seasoned chicken cutlets on a plate with lemon wedges and fresh parsley.

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 on a cutting board with dishes of butter, flour, seasoning, and olive oil around it.
  • 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.

A chicken breast being cut into a cutlet on a cutting board.

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.

Pounded chicken cutlets on a white background.

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.

Chicken cutlets seasoned with salt and pepper laid out on a cutting board.

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.

Chicken cutlets dredged in flour in a small tray.

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.

Chicken cutlets being cooked in a pan with oil.

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

What is the best pan to fry chicken cutlets?

I love a good cast iron pan or enameled cast iron braiser.

Should you flour chicken cutlets before breading them?

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.

What oil is best for making chicken cutlets?

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.

How long does it take to cook chicken cutlets?

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

Plate of cooked chicken cutlets with lemon wedges and parsley.

How to Make Chicken Cutlets From Chicken Breasts

Got a recipe that calls for chicken cutlets? Learn how to make chicken cutlets from chicken breasts with this easy tutorial.
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Author: Dana Sandonato

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.