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.
Servings: 4 servings
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.