Need a fast dinner? Here’s a recipe, really more of a technique, that will help you succeed. And if you make extra, you’ll have lunch for the next day. Using boneless, skinless chicken breasts, create cutlets by slicing them in half horizontally. The cutlets cook in just a few minutes to a crisp, golden brown. Eat them as is or add your choice of a sauce or toppings. These chicken cutlets are incredibly versatile and the perfect solution to what’s for dinner.
This technique is a standard in my cooking repertoire. It’s simple, fast and versatile in terms of being adapted to what you feel like eating.
Take boneless, skinless chicken breasts and trim off any tenders. Slice the chicken breasts in half horizontally, as in the photos. Season the chicken with salt, pepper and granulated garlic. Tip – season the chicken, not the flour, for better flavor.
Dust cutlets lightly with whole wheat or white whole wheat flour. I’ve discovered it gives the chicken a more golden color and toasty flavor than white flour.
Heat a medium sauté pan or skillet over medium heat and add the oil or oil and butter mixture. Cook until the cutlets are golden brown on the first side, then turn them cook for another minute or two until they are done. When done, the cutlets will feel firm to the touch, with just a little give to them.
Note – if you are doing more quantity or have a smaller pan, don’t crowd the cutlets into the pan. Do them in two batches and keep the first batch warm for serving.
At this point you can turn them into the dinner you want. The variations are almost endless. Make it your own by trying these options:
In the mood for Italian flavors?
- Serve the cutlets with marinara and pasta. Next week I’ll post a recipe for Chicken Marsala using these cutlets.
In the mood for Mexican flavors?
- Top with Jack cheese, melt under the broiler briefly, then add avocado slices and salsa. Serve with spiced black or pinto beans.
In the mood for Greek flavors?
- Use the chicken cutlets to top a pile of fresh salad greens. Add tomatoes, feta cheese, black Greek olives, chopped cucumbers and a light vinaigrette for a light dinner or nice lunch. Add pita bread on the side.
- Serve with a mango chutney and wild rice blend, or serve with naan bread.
Golden Chicken Cutlets: A Quick Dinner
Serves: 4 (and halves easily for 2)
Ingredients
- 1 1/2 pounds (about 3/4 kilo) boneless, skinless chicken breast (preferably organic)
- Salt, pepper and granulated garlic
- about a 1/2 cup white whole wheat or whole wheat flour (I like King Arthur flours)
- 2 tablespoons olive oil or combination olive oil and unsalted butter
Directions
- Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets. Place the palm of your hand gently but firmly on the chicken breast. Using a thin bladed, sharp knife (I use either a chef’s knife or a carving knife), slice the chicken breasts in equal halves horizontally, keeping your knife parallel to the cutting board.
- Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
- Heat a large saute or fry pan (about 11″-12″) over medium heat. Add olive oil or oil/butter combination. When it’s shimmering or bubbling and hot, add chicken cutlets, nicer side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white (cooked). Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little. Remove from the heat, top with sauce of choice if using, and enjoy.
Note – Extra cutlets make great chicken sandwiches the next day or topping for a lunch salad. They hold well in the refrigerator and transport well for lunch at work or on the run.
See ideas in the body of the post on ideas for serving with Italian, Mexican, Greek or Indian flavors.
Helpful links, sauce recipes and tool notes:
I prefer to use a stainless steel pan for cooking chicken cutlets, such as the All-Clad French skillet. The sloping sides help contain any splatter and the heavy stainless steel bottom creates a golden crust.
Here’s another option that comes with a glass lid, which I like for all around cooking because you can see what is happening in the pan.
Here’s a Dijon-Cream sauce from Simply Recipes. It’s not low calorie as it has cream in it, but it’s a tasty and elegant option.
For a creamy, basil pesto sauce, use the pesto recipe from this post, warm it up in a small saucepan with a little milk, half and half or almond milk until it a pourable consistency.
For a healthy option, try this fruit salsa for a taste of the tropics.
For a French Bistro-style option, roast baby tomatoes with thyme and use as a topping.
Try this tomato and nectarine chutney with sweet curry for Indian flavors.
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simple, great options, love it!
Another simply delicious and nutritious offering from the amazing culinary skills of Sally Cameron!
I call this a chicken schnitzel.
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