These delicious Italian Chicken Cutlets breaded with tasty crumbs and fried until golden make a perfect weeknight dinner!
Chicken is one of the most commonly consumed meats worldwide. From soups to salads, curries to sandwiches, there are endless ways to enjoy the versatile bird. When it comes to preparing chicken at home, two of the most popular cuts are chicken breasts and chicken cutlets. But what exactly is the difference between the two?
I used to think that chicken breasts and cutlets were the same thing because they look so much alike: two thin, boneless, skinless slices of white meat. But there are some important differences between the two that affect how they are cooked and used in recipes.
These are the differences between chicken breasts and cutlets that will help you choose the best one for your cooking needs.
Chicken Breasts – The Basics
A chicken breast refers to one half of the boneless breast portion of a chicken. Chicken breasts are arguably the most widely used cut of chicken. Their mild flavor, tenderness and versatility make them a pantry staple for many home cooks.
Whole chicken breasts are thick plump cuts that can weigh around 8 ounces or more. Due to their size chicken breasts require longer cooking times to ensure the interior is fully cooked without drying out.
Chicken breasts are often cooked by baking, pan-searing, grilling, poaching, or sautéing. They taste good in many foods, such as pasta, salads, sandwiches, stir fries, and more.
Chicken Cutlets – A Thinner Cut
Chicken cutlets are thinner, flatter slices of meat created from chicken breasts. To make cutlets, whole chicken breasts are cut horizontally through the thickest part to make two thinner pieces.
A meat mallet is often used to pound these slices even more to make them flat and the same thickness all over. The end result is a thin, delicate meat piece about 2 to 4 ounces in size.
The defining characteristic of chicken cutlets is their thinness, which allows for quicker cooking times. Cutlets cook through in just 2-4 minutes per side with dry heat methods like sautéing, pan frying or grilling.
Key Differences Between Breasts and Cutlets
Now that we’ve covered the basics, let’s summarize the main distinctions between chicken breasts and cutlets:
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Size and thickness – Chicken breasts are thick, while cutlets are extra thin.
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Weight – Chicken breasts weigh ~8 ounces or more. Cutlets weigh 2-4 ounces.
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Cooking time – Chicken breasts require longer cooking, while cutlets cook quickly.
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Preparation – Cutlets require the extra step of slicing and pounding a whole breast.
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Texture – Cutlets have a delicate texture and tender bite.
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Uses – Chicken breasts are extremely versatile. Cutlets are ideal for pan frying, sautés, and breading.
How to Use Chicken Cutlets
The thin profile and quick cooking time of chicken cutlets make them perfect for weeknight meals and fast cooking recipes. Here are some of my favorite ways to use cutlets:
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Breaded cutlets – Dredge cutlets in flour, egg and breadcrumbs for popular dishes like Chicken Parmesan, chicken Milanese or chicken schnitzel. The cutlets get perfectly crispy.
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Sautéed or pan-fried – Cook cutlets stovetop with just a bit of oil for easy entrees. Season simply with salt, pepper and herbs or pair with pan sauces.
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Grilled – Cutlets need just 2-3 minutes per side on a hot grill. Their tender texture soaks up bold barbecue flavors.
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Salads – Thinly sliced or diced cutlets are ideal salad toppers. They cook fast so you can get dinner on the table in no time.
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Sandwiches – Grilled, breaded or sautéed cutlets make delicious sandwich fillings. Load them up on rolls or flatbread.
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Stir fries – Slice cutlets into thin strips and stir fry for a quicker version of the takeout favorite.
Get the Most Versatility by Purchasing Whole Breasts
After understanding the key distinctions, you may wonder whether you should buy cutlets or whole chicken breasts. To get the most versatility in the kitchen, I recommend purchasing whole chicken breasts and slicing them into cutlets as needed for recipes.
It’s simple to slice whole chicken breasts horizontally through the thickest portion. A few strategic whacks with a meat mallet helps flatten them into even cutlets ready for cooking. Having whole breasts on hand provides options for both longer cooking methods as well as quick-cooking cutlets.
The next time a recipe calls for chicken cutlets or breasts, you’ll know exactly how to shop with confidence. Understanding the characteristics of each cut helps ensure cooking success. Now get ready to enjoy the quick convenience of cutlets and comforting versatility of boneless, skinless breasts.
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Why you’ll love this recipe
Italian chicken cutlets, known as “cotolette di pollo” in Italy, are a classic Italian favorite . Both adults and kids will enjoy these tasty cutlets. They go well with a salad, like this cool Mediterranean Cucumber Salad, or a warm vegetable side, like these roasted Brussels sprouts and carrots.
Quite inexpensive, this chicken cutlet recipe is so versatile you’ll want to make them all the time. Once fried, slice thinly and top a salad for a quick lunch. Or pop into a sandwich with a spoonful of nut free pesto and a few slices of roasted peppers. Delicious!.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
For this recipe, you just few, simple ingredients.
- Chicken breasts: I like to use whole breasts that I cut into steak-like pieces. However, use thin-sliced, boneless chicken breast if you prefer.
- I love homemade Italian bread crumbs; they taste even better. You can also use store-bought breadcrumbs, but make sure to read the labels. There are herbs, garlic powder, and onion powder in the Italian breadcrumbs I make myself.
- Parmesan or Parmigiano cheese—make sure to grate the cheese very finely so it coats the breadcrumbs well.
- Any dry white wine will work for this recipe. It doesn’t need to be the most expensive. You can freeze wine that you have left over from a party and use it in this Italian chicken cutlet recipe.
- Garlic—for a spicier taste! You can buy fresh garlic at the store, and it stays good in the fridge.
Slice each chicken breast in two or three horizontally.
Using a meat mallet, pound the chicken breast between two sheets of plastic until thin.
Whisk together egg, white wine, crushed garlic, salt and pepper.
Add sliced chicken breasts turning each over to coat in egg mixture.
Combine Italian breadcrumbs with parmesan cheese.
Lift chicken breast pieces out one by one to coat in bread crumbs.
Turn chicken over in the bread crumbs and press to stick the crumbs.
Shallow fry in hot oil until golden brown and cooked through.
Hint: These can be baked instead of fried, but the result will be slightly different. To bake, heat a baking sheet covered with nonstick paper in the oven. Then place the cutlets onto the hot baking sheet and bake for 15 minutes at 350ºF/180ºC flipping the cutlets over halfway.
- Parmesan or Parmigiano cheese – use Pecorino Romano cheese instead.
- Dry white wine – substitute with whiskey or scotch. Surprisingly good!.
- Garlic: Use garlic powder or minced garlic in a jar instead of fresh garlic.
- Spicy: Add 1 teaspoon of red chili flakes to the breadcrumb mixture, or more if you like it hot.
- You can use thin slices of beef, thin slices of veal, or pork cutlets in the same way you would use pork cutlets.
- Chicken pieces—chicken legs or thighs can be used in this Italian chicken cutlet recipe without any trouble. The cooking time will vary accordingly. To make sure it’s cooked all the way through, stick a thermometer in the thickest part.
A meat mallet is handy for making Italian chicken cutlets. If you don’t have a meat mallet, you can use a wooden rolling pin or the bottom of a heavy skillet instead.
You’ll also need a sharp knife, a large frying pan, or a skillet, plus the usual cooking equipment of bowls, a wooden board, and utensils.
Store leftovers in a sealed container in the fridge for 2 or 3 days.
Italian chicken cutlets can be made in advance by preparing up to and including step 6. Then cover well with plastic wrap and refrigerate for up to a day. Or freeze for longer storage. Separate layers of uncooked Italian chicken cutlets with plastic before freezing for up to 3 months.
- This chicken cutlet recipe works best with thin cutlets. It’s easy to learn how to cut chicken breast into cutlets. You’ll need a sharp knife, patience, and practice. Hold the chicken breast flat with one hand and cut through the middle with the other. Alternatively, buy thin-sliced, boneless chicken breast.
- If you pound the chicken between two pieces of plastic, it will make less of a mess. I like to use a freezer bag that I’ve cut several holes in. Nonstick parchment paper also works well.
- Don’t be overzealous when pounding, or the meat will tear. This will still be delicious, but just not as pretty. It should make Italian chicken cutlets that are all the same thickness, which will help them cook evenly.
- Make sure to give the meat time to soak in the egg mixture. This will make sure the chicken is juicy and tasty.
Chicken breast is cut in half horizontally into two or even three thinner pieces, which are known as chicken cutlets.
I prefer to use olive oil to fry the chicken. However, sunflower or grapeseed oil are good alternatives. Adding a tablespoon of butter to the oil for frying is also delicious.
Italians do eat chicken cutlets in Italy. This recipe is known as “cotolette di pollo” and is enjoyed by many people in Italy, including my cousins.
Italian chicken cutlets can be served with crispy roast potatoes and a Greek couscous salad. Or stuffed into chewy Focaccia Genovese. Don’t forget a good squeeze of lemon juice!!
Why Chicken Cutlets are my GO-TO Meal
FAQ
Is chicken cutlet the same as chicken breast?
No, chicken cutlets are not exactly the same as chicken breasts, though they are both derived from the same part of the chicken. A chicken cutlet is a thin slice of boneless, skinless chicken breast, typically made by slicing a chicken breast horizontally in half.
Are chicken cutlets always breast?
What is a chicken cutlet? A chicken cutlet is simply a thinly sliced chicken breast. A chicken breast is a whole breast.
What is a chicken cutlet?
Two thinner slices of meat are made from a chicken breast that has been cut in half across the middle. This extra step makes the breast more uniform in thickness, ensuring even cooking. Cutlets are often pounded with mallet to make them even thinner — the thinner and flatter they are, the more quickly and evenly they’ll cook.
What is the difference between chicken breast and chicken cutlets?
Chicken breasts: Chicken breasts are located on the front of the chicken, covering the breastbone. They consist of the breast meat and a portion of the underlying tenderloin muscle. Chicken cutlets: Chicken cutlets are typically boneless, skinless, and thinly sliced pieces of chicken breast meat. They come from the same muscle as chicken breast.
What is the difference between chicken cutlets and tenderloins?
Chicken cutlets: Cutlets are smaller than full chicken breasts due to being sliced thinly. Chicken tenderloins: Tenderloins are the smallest of the three cuts, often yielding smaller, bite-sized pieces. 3. Flavor and Texture Chicken breasts: Lean and mildly flavored, chicken breasts have a neutral taste. Their texture can become dry if overcooked.
What do chicken cutlets taste like?
Chicken cutlets have a mild flavor that is similar to chicken breasts. They are lean and tender, with a slightly firmer texture than chicken breasts due to their thinness. Chicken cutlets are versatile and can be seasoned with a variety of herbs and spices to enhance their flavor.
What are chicken cutlets made of?
While chicken cutlets are most popular, there are cutlets made from all sorts of proteins, from pork to beef and even venison. When it comes to chicken cutlets specifically, they always start with breast meat. A whole chicken breast is sliced horizontally through its thickest part to create two thinner pieces.
Are chicken cutlets a good protein source?
Chicken breasts are a popular choice for people who want a lean protein source because they are low in fat and calories. Chicken cutlets: Cutlets have about the same amount of nutrients as chicken breasts, but adding breading or coatings can make them higher in calories and fat.