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 toppings. These chicken cutlets are incredibly versatile and an easy solution for a fast dinner. Be sure to make extra for lunch the next day.
Golden Chicken Cutlets
Using boneless, skinless chicken breasts, create cutlets by slicing them in half horizontally. This recipe, really more of a technique, is 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.
Flour For a Crispy Crust
Dust cutlets lightly with coconut flour (for gluten-free) or white whole wheat flour. This light dusting gives the chicken a more golden color, crisp texture, and toasty flavor. If you have not tried coconut flour, it’s a great add to your pantry and far better for you than wheat flour.
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 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.
- 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.
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.
- For a dairy-free option, skip the cheese and stay with the avocado and salsa
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.
In the mood for Indian flavors?
- Serve with a mango chutney and wild rice blend
- Or try this tomato and nectarine chutney with sweet curry for the sauce
In the mood for Tropical flavors?
- Serve the cutlets with this pineapple-mango chutney, coconut rice and a green vegetable. And be sure to use unrefined coconut oil.
Whatever you choose, make it your own and what your family enjoys.
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.This one comes with a lid.
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.
Golden Chicken Cutlets
- 1 1/2 pounds boneless about 3/4 kilo, preferably organic, skinless chicken breast
- Salt pepper and granulated garlic
- about a 1/2 cup coconut flour or whole wheat flour
- 2 tablespoons olive oil coconut oil 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.