How to Make Your Own Chicken Cutlets at Home
Chicken cutlets make meal prep fast and versatile. You can use them for crispy chicken parmesan, toss them on the grill for a healthy dinner, or stir-fry them in minutes.
While grocery stores sell pre-sliced cutlets, you can save money and ensure freshness by making your own. It’s simple and quick, and you can completely control the thickness and portion size.
In this post, I’ll walk you through every step of making perfect chicken cutlets at home. I’ll also share tips for enhancing flavor with seasoning and techniques to save time. Once you try it, you’ll never look back. Let’s dive in and get slicing!
What Are Chicken Cutlets?
Chicken cutlets are thin, boneless slices of chicken breast. Cooks cut them horizontally from a whole chicken breast to create even pieces. They typically pound the slices to an even thickness. This helps them cook quickly and evenly.
You’ll find chicken cutlets in many recipes. They work well for frying, grilling, sautéing, or baking. Their thin size makes them perfect for quick meals or dishes that require layering, like chicken parmesan. When you make them yourself, you get fresher, more uniform pieces than store-bought options.
With chicken cutlets, you can prepare various dishes in no time. They adapt to different flavors and cooking methods, making them a versatile choice for home cooks.
Cutlets from the Chicken Thighs
You can make chicken cutlets with thighs! Although thighs are slightly smaller and fattier than breasts, they still work well. They add more flavor and stay juicy even when cooked quickly.
Start with boneless, skinless chicken thighs. Place each thigh on a cutting board and trim any excess fat. Next, slice the thicker parts to create even pieces. Use a meat mallet to pound them gently until they reach the desired thickness, being careful not to tear the meat.
Chicken thigh cutlets work exceptionally well for recipes that need extra moisture and rich flavor. Use them for frying, grilling, or pan-searing. They handle bold marinades and sauces beautifully. While they might not be as uniform as breast cutlets, they make up for it with taste and tenderness.
Popular Recipes Featuring Chicken Cutlets
Chicken Parmesan: Breaded chicken cutlets, fried to golden perfection, topped with marinara sauce and melted mozzarella, then baked until bubbly.
Chicken Piccata: Lightly floured and pan-fried cutlets, served in a tangy sauce of lemon, butter, and capers.
Chicken Marsala: Sautéed chicken cutlets paired with a rich Marsala wine sauce, mushrooms, and sometimes cream.
Chicken Milanese: Breaded cutlets, fried until crispy, served with a simple arugula salad and lemon wedges.
Chicken Schnitzel: Thin cutlets coated in breadcrumbs and fried until golden, often served with potatoes or a creamy dill sauce.
Chicken Saltimbocca: Cutlets wrapped in prosciutto, topped with fresh sage, and cooked in a buttery white wine sauce.
Chicken Katsu: Japanese-style breaded chicken, deep-fried and served with a tangy katsu sauce and rice.
Grilled Chicken Paillard: Pounded-thin cutlets, grilled quickly and topped with a fresh herb salad or vegetables.
Stuffed Chicken Roll-Ups: Cutlets filled with cheese, spinach, or other ingredients, rolled up, and baked or sautéed.
The Technique
Prep the Chicken
Start by trimming your chicken. Using a sharp knife, remove any excess fat or gristle. This ensures clean, smooth pieces that are easier to slice and cook. Pay attention to any tough connective tissue and cut it away carefully. Once trimmed, your chicken is ready for the next step.
Freeze the chicken for 15 minutes. Place it on a plate or small tray and set it in the freezer. Let it firm up slightly, but avoid freezing it solid. This short chill time makes slicing much more manageable. The firm texture prevents the chicken from squishing under the knife, allowing you to create clean, even slices without tearing the meat.
This simple prep step saves time and improves results. By trimming and slightly freezing the chicken, you can ensure perfect, uniform cutlets every time.
Slicing the Chicken
Place the chicken breast on a cutting board. Use your non-dominant hand to steady the breast by placing it flat on top.
With your dominant hand, position a sharp knife parallel to the counter. Start slicing horizontally through the thickest part of the breast. Work slowly and carefully, keeping the knife level as you cut. Use smooth, even strokes to create a thin, even slice.
Continue slicing until you’ve split the breast into two 1/2-inch pieces. This technique gives you clean, uniform slices that cook evenly. Keeping the knife parallel and steady ensures perfect results every time.
Making the Cutlets Thinner
Start by placing a cutlet on a sturdy surface, like a cutting board, to pound chicken breasts. Cover it with plastic wrap or parchment paper. This prevents sticking and keeps things clean.
Pound the chicken using a meat mallet, rolling pin, or the bottom of a heavy skillet. Start at the thickest part and work outward. Use firm, even taps, but don’t smash it. The goal is to make the cutlet thinner and evenly thick. Depending on your recipe, aim for about 1/4 inch thickness.
Thinner chicken cooks faster and more evenly. It also stays tender and juicy because there’s less chance of overcooking the edges while waiting for the center to cook. Pounded chicken works perfectly for dishes like chicken parmesan, piccata, or schnitzel, where quick cooking is key.
Pounding your chicken creates uniform cutlets that absorb marinades better, cook evenly, and deliver a more consistent texture. This step ensures your dish comes out just right every time!
