How to Make Perfectly Thin and Tender Chicken Cutlets at Home

You can use chicken cutlets in a lot of different tasty recipes, like chicken parmesan, chicken sandwiches, salads, and more. You can buy chicken cutlets already made at the store, but it’s simple to make your own at home. You can pound chicken breasts into thin, tender cutlets that are ready for all your favorite recipes with just a few easy steps.

Why Make Your Own Chicken Cutlets?

There are a few benefits to making chicken cutlets from scratch rather than buying pre-made

• Cost savings: Buying a pack of chicken breasts and pounding them out yourself is much cheaper than buying ready-made cutlets.

• Control thickness Store-bought cutlets can often be uneven in thickness When you pound them yourself, you can control how thin they are

• Tenderize the meat: To tenderize the chicken, hit it with a meat mallet to make it flat. The end result is more tender chicken than pre-made cutlets.

• Flavor options: When making them yourself, you can season the raw chicken however you like before cooking.

• Avoid preservatives: Pre-made cutlets often contain preservatives and additives. You can be sure of what goes into them when you make them at home.

Step-By-Step Instructions

Pounding chicken breasts into thin cutlets is easy to do at home with just a few simple steps:

Ingredients:

• Skinless, boneless chicken breasts
• Plastic wrap
• Meat mallet or rolling pin
• Salt and pepper or other seasonings of choice

Directions:

1. Place a chicken breast between two pieces of plastic wrap. The plastic keeps the meat from sticking to the mallet or the counter and makes less of a mess.

2. Using a meat mallet or rolling pin, pound the chicken breast until it’s evenly thin, about 1/4 inch thick. Be careful not to tear the meat.

3. Remove the top piece of plastic and season the cutlet with salt, pepper, or any other spices you want. Then replace the plastic. Repeat with remaining chicken breasts.

4. To help the thin chicken hold its shape, let the seasoned cutlets rest at room temperature for 10-15 minutes before cooking. This helps the proteins relax and sets the shape.

5. Cook the cutlets using your preferred method. Pan frying, baking, and air frying are all great options. Cook to an internal temperature of 165°F.

6. Use the cutlets in your favorite recipes! They work great in dishes like chicken parmesan, sandwiches, sheet pan dinners, salads, and more.

Tips for Pounding Perfect Cutlets

• Use equal size chicken breasts when possible for evenly sized cutlets. Or pound smaller pieces slightly thinner.

• Cut any thick ends off before pounding to create a uniform thickness.

• Chill the chicken breasts 15-30 minutes before pounding. Cold meat is easier to flatten.

• Place plastic wrap over the chicken, not under. This prevents slipping while hammering.

• Use gentle, even strokes while pounding. Don’t pulverize the meat or it may tear.

• For ultra thin cutlets, cover with parchment paper instead of plastic wrap.

• Add a second piece of plastic wrap on top if needed to prevent sticking and tearing.

• Let pounded chicken rest before cooking so the proteins can relax for a better shape.

Get Creative with Seasonings

Plain chicken cutlets are versatile, but you can also get creative with the seasonings:

• Italian seasoning – great for chicken parm or pairing with pasta

• Lemon pepper – adds brightness for chicken sandwiches or salads

• Cajun seasoning – brings heat and flavor

• Herbs de Provence – for a taste of France

• Chili powder and cumin – perfect for fajitas or tacos

• Parmesan and panko – makes crisp, cheesy baked cutlets

• Barbecue rub – brings sweet and smoky flavors

The options are endless when making your own seasoned chicken cutlets at home.

Frequently Asked Questions

What can I use if I don’t have a meat mallet?
A heavy rolling pin, heavy pan, or even a sturdy wine bottle can substitute for a meat mallet. Place plastic wrap over the chicken first to keep things tidy.

How long do homemade chicken cutlets last?
Cutlets are best when cooked within 1-2 days. For longer storage, wrap tightly and freeze for 2-3 months. Thaw in the fridge before using.

Can I bake instead of frying chicken cutlets?
Absolutely! Baking is a healthier cooking method. Brush cutlets with oil then bake at 425°F for 10-12 minutes until cooked through and lightly browned.

What’s the best oil for frying chicken cutlets?
Go with a high smoke point neutral oil like avocado, grapeseed or peanut oil. Olive oil can also work but has a lower smoke point.

How do I know when the oil is hot enough for frying?
Use an instant read thermometer and wait for it to reach 325-350°F. Alternatively, drop a small piece of breading in the oil – it should sizzle and bubble immediately when ready.

Making juicy, tender chicken cutlets at home is simple and so much more affordable than buying pre-made. With a meat mallet, plastic wrap, and a few minutes of pounding time, you can have delicious thin cutlets ready to be turned into delicious meals. Get creative with different seasonings and cooking methods, and enjoy this versatile kitchen staple.