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    Home » Recipes » Chicken & Turkey

    Easy Golden Chicken Cutlets with 5 Serving Ideas

    Published: Oct 18, 2011 · Modified: May 10, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    355 shares
    Jump to Recipe Print Recipe

    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.

    Golden crispy chicken breasts cutlets on a plate.
    Golden crispy chicken breasts cutlets on a plate.

    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 make basic chicken cutlets
    How to make basic chicken cutlets

    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.

    Starting to slice a cutlet.
    Starting to slice a cutlet.

    Chef Tip - Season the chicken with salt, pepper and granulated garlic. Season the chicken, not the flour, for more control and flavor.

    Slicing chicken breast into cutlets.
    Slicing chicken breast into cutlets.

    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.

    Chicken cutlets dusted with flour.
    Chicken cutlets dusted with 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 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.

    📖 Recipe

    chicken cutlets | AFoodcentriclife.com

    Golden Chicken Cutlets

    Sally Cameron
    Quick cooking chicken cutlets make for a fast dinner. The variations are almost endless depending on the sauces and side dishes that you choose. I list ideas in the body of the post. For gluten-free, use coconut flour or use whole wheat flour for a golden crust.  And make extra; cutlets make a great sandwich or topping for a green salad as lunch the next day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 mins
    Cook Time 15 mins
    Total Time 21 mins
    Course Dinner, Main Course
    Cuisine American
    Servings 4
    Calories 319 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    See ideas in the body of the post on ideas for serving with Italian, Mexican, Greek or Indian flavors. 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.

    Nutrition

    Serving: -2Calories: 319kcalCarbohydrates: 8gProtein: 38gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 109mgSodium: 374mgPotassium: 629mgFiber: 5gSugar: 1gVitamin A: 51IUVitamin C: 2mgCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Chicken Marsala Recipe (without cream) »

    Reader Interactions

    Comments

    1. miriam gaenicke says

      October 19, 2011 at 4:28 pm

      I call this a chicken schnitzel. 🙂

      Reply
    2. Dr. Patrick Mahaney says

      October 19, 2011 at 5:45 am

      Another simply delicious and nutritious offering from the amazing culinary skills of Sally Cameron!

      Reply
    3. rachelle boucher says

      October 18, 2011 at 4:44 pm

      simple, great options, love it!

      Reply

    Trackbacks

    1. Meatless Mushroom and Herb Pasta Sauce Recipe — A Food Centric Life says:
      01/22/2012 at 10:55 pm

      [...] for an easy, healthy dinner. Use it to top stuffed pasta shells. It’s great, too, for topping crisp chicken cutlets with a side of broccolini. It’s a versatile sauce. I hope you enjoy it! Mushroom and Herb [...]

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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