Chicken cutlets cook in just a few minutes to a crisp, golden brown. Eat them as is or add your choice of a sauce or just a squeeze of lemon juice. These chicken cutlets are incredibly versatile and an easy solution for a fast dinner. Be sure to make extra for lunch the next day.
Using boneless, skinless chicken breasts, create cutlets by slicing them in half horizontally. This recipe is really more of a technique. It’s simple, fast and versatile in terms of being adapted to what you feel like eating.
How to Slice Chicken
Trim chicken tenders from boneless, skinless chicken breasts. Lay the chicken rounded side up on the cutting board. Place your hand flat on top the chicken, and with a sharp, heavy knife slice the chicken breasts in half horizontally (see photos).
Slice all of the way through, wiggling the knife a little if needed. The second phot is just to show you knife position and what the cutlet looks like.
Chef Tip - Season the chicken with salt, pepper and granulated garlic. Season the chicken, not the flour, for more control and flavor.
Flour For a Crispy Crust
Dust cutlets lightly with coconut flour or brown rice flour (for gluten-free) or white whole wheat flour. This light dusting gives the chicken a more golden color, crisp texture, and toasty flavor.
How to Cook Cutlets
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 and cook for another minute or two until they are done. They 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.
Five Flavor Variations
After cooking the cutlets, turn them into the dinner you want. The variations are almost endless. Make it your own by trying these options:
For Italian flavors
- Serve the cutlets with marinara and pasta or Chicken Marsala using these cutlets.
- Or try them with Chicken Parmesan
- For a creamy, basil pesto sauce, use the pesto recipe from this post, warm a little up in a small saucepan with a little milk, half and half or almond milk until it is a pourable consistency.
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 or rice.
- For a dairy-free option, skip the cheese and use avocado and salsa
For Greek flavors
- Use the chicken cutlets aside 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.
For Indian flavors
Serve the chicken cutlets with this curried nectarine chutney and rice or a good jarred chutney.
For tropical flavors
Serve it with this cool and refreshing pineapple mango salsa.
Whatever you choose, make it your own and what your family enjoys.
Golden Chicken Cutlets
- 1 ½ pounds boneless skinless chicken breast
- ¼ teaspoon ses salt pepper and granulated garlic
- ½ cup coconut flour or whole wheat flour or GF flour blend
- 2 tablespoons oil - coconut, olive, avocado or combination oil and unsalted butter
- 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.
miriam gaenicke says
I call this a chicken schnitzel. 🙂
Dr. Patrick Mahaney says
Another simply delicious and nutritious offering from the amazing culinary skills of Sally Cameron!
rachelle boucher says
simple, great options, love it!