Chicken cutlets are thin slices of chicken breast that are pounded flat for quick, even cooking. They’re versatile and can be pan-fried, baked, or breaded, making them perfect for sandwiches, pasta dishes, or simple weeknight dinners.
Simple Pan-Fried Chicken Cutlets (serves 2–4)
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or butter
- Optional: lemon wedges for serving
Instructions:
- Prepare the chicken:
- Slice each chicken breast horizontally if needed to make 1/2-inch thick cutlets.
- Pat dry with paper towels and season both sides with salt and pepper.
- Dredge in flour (optional for extra crispiness):
- Place flour on a plate and lightly coat each cutlet, shaking off excess.
- Cook the cutlets:
- Heat oil or butter in a large skillet over medium-high heat.
- Cook chicken cutlets 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
- Serve:
- Serve hot, with a squeeze of lemon if desired. They pair well with mashed potatoes, pasta, or a fresh salad.
💡 Tips:
- Pounding the chicken ensures even cooking and tender texture.
- For a classic Italian version, bread the cutlets with flour, egg wash, and breadcrumbs before frying.
- Chicken cutlets also work great in sandwiches or wraps.
If you want, I can give a crispy baked chicken cutlets recipe that’s healthier but still golden and crunchy.
