Everyday Food Blog

How to Make and Cook Chicken Cutlets

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Chicken cutlets are a great starting point for a speedy dinner: They're quick cooking and they can be paired with almost any sauce or side. Sauteeing cutlets is our favorite way to cook them: It results in a flavorful, golden outside and perfectly-cooked center. Find out how to turn a chicken breast into a chicken cutlet, and then a perfectly cooked meal.

Butterfly the chicken breast by slicing it in half horizontally without cutting all the way through.

Place each breast between two sheets of plastic wrap. Use the smooth side of a meat mallet (or the back of a small, heavy skillet) to pound the breasts to an even thickness (about 1/4 inch). This allows each piece of chicken to cook evenly.

Season the chicken with salt and pepper and then dredge in flour. Shake off any excess to avoid clumps in your sauce.

Heat olive oil and butter in a saute pan and cook the breasts all the way through while browning each side. Using oil along with butter raises the smoke point of the butter so you can brown the chicken without burning the butter. If you're cooking a lot of chicken, saute it in batches to avoid overcrowding the pan.

Make your sauce by deglazing the pan with wine or broth. Add the cutlets back in to meld the flavors and thicken the liquid.

Comments (3)

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    I just made this for dinner and threw in green onions, pine nuts, and squeezed a lemon.

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    They say not to cut the chicken all the way through when butterflying it, but then show half a butterflied breast being sautéed in the pan. Is there any reason to wait until after the breast has been pounded before cutting it?

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