How to Cook Chicken Cutlets

Here, we want to learn how to cook chicken cutlets. You are going to see how easy it is. First, what are chicken cutlets? The reason cutlets are so easy to cook is that the chicken breast is cut (Or pounded) to an even thickness of about one fourth of an inch. The uniform cutting or pounding of the breast allows the whole cutlet to cook at the same time. It takes about five minutes on each side in a skillet on the stove top.

Making Chicken Cutlets by SlicingMaking Chicken Cutlets by Slicing
Making Chicken Cutlets by PoundingMaking Chicken Cutlets by Pounding

Quite often I see chicken cutlets ready for purchase in the supermarket. I buy boneless chicken breast and cut my own which is usually cheaper to do. Most chicken breast are so thick that I find this is an easy way to offer a serving size to each. To cut simply place the chicken breast on your cutting board with your hand on the top. With a sharp knife in your other hand, carefully make one-fourth inch slices through the chicken breast.  Some slices will not be the same (in area) as others but that is all right. I estimate from three to four ounces for each serving.


If you are learning how to cook chicken cutlets, larger (not thicker) cutlets are better for some recipes. If a little larger, it is easier to stuff and roll so I allow about five to seven ounces.  It is easier to get this size by pounding a thicker portion of the chicken breast with a meat mallet. Flatten a part of the chicken breast on a piece of plastic wrap on your cutting board. Cover the meat with another piece of plastic wrap. Using the flat side of a meat mallet, start pounding near the center and work out. Keep pounding until the even thickness is about one fourth of an inch.


Learning how to cook chicken cutlets is as easy as cooking chicken breast. You can actually adapt many of the other chicken recipes to use with chicken cutlets. The main objective is to achieve good taste. This is accomplished by using herbs, spices and other flavorful ingredients just like we do when cooking all chicken. Since the cutlets are from the chicken breast there is a natural tendency for drying out caused by overcooking. Because of the thinness of the cutlets, more caution must be given to prevent over cooking. Marinades are great to add more moisture to the meat.

PARMESAN CHICKEN CUTLETS

Parmesan Chicken CutletsParmesan Chicken Cutlets

Learn how to cook chicken cutlets with this fast and easy recipes.

  • 4 Chicken cutlets (4 Ounces each)
  • ½ Cup mayonnaise
  • ¼ Cup grated Parmesan cheese
  • 4 Teaspoons Italian seasoned dry bread crumbs
  • Parsely OPTIONAL

Preheat oven to 425F degrees.

Place chicken cutlets in lightly greased baking pan.

Combine mayonnaise and cheese; spread on the chicken.

Sprinkle with bread crumbs; bake about 12 minutes or until done.

Garnish with chopped parsley and serve; serves 4.


ORANGE GINGER CHICKEN CUTLETS

Orange Ginger Chicken CutletsOrange Ginger Chicken Cutlets

Learn how to cook chicken cutlets Asian style.

  • 8 Ounces chicken cutlets
  • 2 Tablespoons light soy sauce (Divided)
  • 2 Teaspoons dark sesame oil (Divided)
  • 2 Tablespoons minced purple onion
  • 2 Teaspoons minced ginger
  • 1 Clove minced garlic
  • 2 Tablespoons orange marmalade
  • 1 Large orange (Peel, sectioned and coarsely chopped)
  • 1 Tablespoon chopped fresh cilantro

Dip chicken cutlets in soy sauce (Reserve remaining soy).

Hear 1 TEASPOON oil in skillet over medium high heat.

Cook chicken about 4 minutes on each side until done.

Remove chicken from the skillet to warm platter; keep warm.

Add remaining 1 TEASPOON oil to the skillet drippings.

Add to skillet reserved SOY SAUCE, onion, ginger and garlic.

Sauté mixture until onion is tender; add marmalade stirring until dissolved.

Stir in orange and cilantro and cook just until heated; spoon over chicken.

Serves 2.


CHICKEN CUTLETS with creamy mushroom sauce

Chicken Cutlets with a Creamy Mushroom SauceChicken Cutlets with a Creamy Mushroom Sauce

Learn how to cook chicken cutlets with sour cream.

  • 1 ½ to 2 Pounds chicken cutlets
  • Salt/ pepper to taste
  • 3 Tablespoons butter (Divided)
  • 1 Medium onion (Chopped)
  • ½ Pound fresh mushrooms (Sliced)
  • 1Tablespoon flour
  • 1 Cup chicken broth (Heated)
  • ½ Cup sour cream
  • 1 Tablespoon Dijon mustard
  • Chopped fresh parsley

Season with salt and pepper.

Melt 2 TABLESPOONS butter in large skillet over medium high.

Add chicken cutlets; brown on both sides until done (About 10 minutes).

Remove to serving platter; cover and keep warm.

Add onions and mushrooms to the skillet.

Cook vegetables until light brown stirring frequently (6-8 Minutes).

Add vegetables to the chicken platter; keep warm.

Melt remaining 1 TABLESPOON butter in small saucepan over medium low.

Add flour to pan stirring for 3 minutes; whisk in the broth.

Stir vigorously until sauce is thickened and smooth about 5 minutes.

Stir in the sour cream and mustard; heat and stir until thoroughly warmed.

NOTE: DO NOT BOIL.

Pour sauce over the chicken and vegetables; top with parsley.


HOW TO COOK CHICKEN CUTLETS on spinach

  • 6 Chicken cutlets (About 1 ½ Pounds)
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons butter (Divided)
  • 2 Pounds fresh spinach (Wash, remove stems, drain well)
  • 2/3 Cup sour cream
  • 1 Teaspoon lemon juice
  • Salt/ pepper to taste
  • Lemon wedges for garnish
  • 4 Pounds new small potatoes (Boil until tender)

Roll up each cutlet (Jelly roll style); tie with string.

Heat the oil and 1 TABLESPOON butter in a large skillet over medium high heat.

Add rolled cutlets to skillet; sauté 4 minutes turning to brown evenly.

REDUCE HEAT to low; cook about 10 minutes until chicken is tender.

Place spinach in medium saucepan over medium heat.

Cook spinach in ONLY water left from washing 8 minutes or until tender.

Stir 2 TABLESPOONS butter, sour cream and lemon juice into spinach.

Season with salt and pepper; stir until spinach and cream makes a smooth puree.

Spoon spinach mixture onto a shallow serving dish; arrange chicken rolls on top.

Arrange boiled potatoes around sides; garnish with lemon wedges.

Serves about 6.


HOW TO COOK CHICKEN CUTLETS GREEK STYLE

Learn how to cook chicken cutlets with typical Greek ingredients.

  • ¼ Cup flour
  • 1 Tablespoon dried oregano
  • 1 ½ Pounds chicken cutlets
  • 3 Tablespoons olive oil
  • 1/3 Cup white wine
  • 1/3 Cup chicken broth
  • 2 Medium ripe tomatoes (Peel and chop)
  • 3 Tablespoons sliced ripe olives
  • 2 Tablespoons capers
  • 2 Tablespoons feta cheese (Crumbled)

Combine flour and oregano in a shallow dish; dredge chicken cutlets.

Heat olive oil in a large skillet over medium heat.

Add chicken cutlets; cook about 4 minutes on each side until done.

Remove chicken to warm serving platter and keep warm.

Add wine and broth to the skillet; simmer 10 to 15 minutes.

Add chopped tomatoes, capers and olives to the skillet; heat thoroughly.

Spoon mixture over chicken in serving dish; sprinkle top with cheese.


ORANGE CUTLETS

Learn how to cook chicken cutlets with orange flavor.

  • 1 Cup orange juice
  • 1 Tablespoon white wine (Or chicken stock)
  • 1 Clove minced garlic
  • Salt/ pepper to taste
  • 1 ½ Pounds chicken cutlets
  • ½ Cup orange marmalade
  • 1 Can (11 Ounces) mandarin oranges (Drained)
  • Toasted almonds

Combine orange juice, wine, garlic, salt and pepper in small bowl.

Place chicken in single layer in 9X13 inch baking dish.

Cover dish with plastic wrap and refrigerate overnight.

PREHEAT OVEN TO 350F degrees.

Remove plastic wrap from dish; spoon some marinade in dish over chicken.

Bake uncovered 30 minutes or until chicken is tender basting occasionally.

Place chicken cutlets on a serving platter; garnish with oranges and almonds.

Strain juice into a gravy boat and serve with chicken; serves 4 to 6.


LEMON CHICKEN CUTLETS

Learn how to cook chicken cutlets with lemon.

  • 1 Pound chicken cutlets
  • ½ Cup flour
  • ¼ Cup butter
  • 2 Tablespoons minced garlic
  • 1 Cup apple juice
  • 2 Tablespoons lemon juice
  • ½ Teaspoon pepper

Coat chicken with flour; set aside.

Melt butter in a large skillet over medium heat.

Add chicken and garlic to the skillet.

Brown chicken on both sides (About 8 minutes).

Remove chicken from the skillet and keep warm.

Add the apple juice, lemon juice and pepper to the skillet.

Stir to loosen particles from skillet; bring to a boil.

Cook for 10 minutes or until reduced to ½ cup.

Pour sauce over the chicken cutlets and serve.


ITALIAN CHICKEN CUTLETS

Learn how to cook chicken cutlets Italian style.

  • 2 Whole chicken breasts (Skinned, boned and halved)
  • ¼ Cup flour
  • ¾ Cup dried bread crumbs
  • 1 Teaspoon dried oregano
  • ¼ Teaspoon salt
  • 1 Beaten egg
  • 1 Tablespoon water
  • 1 Can (8 Ounces) tomato sauce
  • ¼ Teaspoon dried basil
  • 1/8 Teaspoon garlic powder
  • ¼ Cup vegetable oil
  • 4 Ounces Mozzarella cheese slices
  • ¼ Cup grated Parmesan cheese

Place 1 half of a chicken breast between 2 pieces of plastic wrap.

With flat side of meat mallet pound to ¼ inch thickness.

Coat chicken cutlets with the flour.

In a shallow dish combine crumbs, oregano and salt.

In another shallow dish combine egg and water.

Dip each cutlet with the egg mixture; coat with crumb mixture.

In a small saucepan combine the tomato sauce, basil and garlic powder.

Cook sauce over low heat until thoroughly hot stirring occasionally.

Heat oil in a large skillet over medium high heat until it ripples.

Add the cutlets; cook until golden brown on both sides until done (8-10 minutes).

Top each cutlet with cheese slice; cover skillet until melted.

Place cutlets on serving platter; serve with sauce and Parmesan cheese.


SPANISH CHICKEN CUTLETS

Learn how to cook chicken cutlets stuffed with cheese.

  • 4 Chicken cutlets (4 Ounces each)
  • Salt/ pepper to taste
  • Grey Poupon mustard
  • 4 Slices Swiss cheese (1 Ounce each)
  • ¼ Cup flour
  • ¼ Cup olive oil
  • 2 Cups mushrooms
  • 1 Cup green onions
  • 2 Cups tomato wedges
  • 1 ½ Cups white wine

Salt and pepper chicken cutlets; spread each with mustard.

Place 1 slice cheese on top of mustard; roll chicken with cheese inside.

Sprinkle rolls with salt and pepper; sauté in olive oil until browned on all sides.

Remove chicken rolls from skillet to serving platter; keep warm.

Add mushrooms, onions and tomatoes to pan; sauté 2 minutes.

Return chicken to the pan; pour wine over chicken and vegetables.

Simmer for 10 minutes until chicken is done; serve with rice.

Serves 4.


ALMOND BOURBON CHICKEN CUTLETS

  • 4 Chicken cutlets (4 Ounces each)
  • Salt/ pepper to taste
  • 3 Tablespoons butter
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • 6 Ounces frozen concentrated orange juice (Thawed)
  • ½ cup salted almonds (Toasted and chopped)
  • 2 Tablespoons bourbon

Season chicken with salt and pepper; brown in butter over medium heat.

Reduce heat to low; add orange juice, ½ teaspoon salt and ¼ teaspoon pepper.

Cover and cook until chicken is done about 20 minutes.

NOTE: Spoon sauce over chicken while cooking.

Remove chicken from pan to warm platter.

Sprinkle chicken with almonds and keep warm.

Cook sauce over high heat until slightly browned and sauce is reduced.

Add bourbon; cook and stir 3 minutes; pour sauce over chicken.

Serves 4.


INDIAN CHICKEN CUTLETS

Learn how to cook chicken cutlets with Tandori seasoning.

  • 1 Medium chopped onion
  • 5 Tablespoons vegetable oil (Divided)
  • 2 Cloves garlic
  • ¼ cup yogurt
  • 2 Tablespoons lemon juice
  • 1 Tablespoon freshly minced ginger
  • 1 ½ Teaspoons salt
  • 2 Teaspoons coriander
  • 1 Teaspoon sugar
  • ½ Teaspoon turmeric
  • ½ Teaspoon cumin
  • ¼ Teaspoon cayenne pepper
  • 2 Pounds chicken cutlets
  • 2 Medium onions (Thinly sliced)

Place chopped onion in food processor with 3 TABLESPOONS of the oil.

Add garlic and next 9 ingredients; process until pureed.

Place chicken in a shallow baking dish; coat chicken well with puree.

Cover and refrigerate for at least 4 hours.

PREHEAT BROILER.

Remove chicken from marinade to broiler pan.

Broil about 7 inches from heat source 5 minutes on each side until done.

NOTE: Baste with marinade.

Place chicken on serving platter; top with onion slices.

Serves 6 to 8.


HERB STUFFED CHICKEN CUTLETS

Learn how to cook chicken cutlets stuffed with cheese.

  • 4 Chicken cutlets (5 to 7 Ounces each)
  • 1 Package (3 Ounces) softened cream cheese
  • 3 Ounces crumbled feta cheese
  • ½ Teaspoon dried basil
  • ½ Teaspoon dried oregano
  • ½ Teaspoon seasoned salt
  • 4 Slices bacon
  • 1 Leek
  • 4 Tablespoons melted butter

Preheat oven to 350F degrees.

Lay cutlets on cookie sheet; spread with cream cheese.

Sprinkle each cutlet with one fourth of the feta cheese.

Mix together basil, oregano and seasoned salt; sprinkle over chicken.

Roll up each cutlet; wrap each with a slice of bacon.

Tie up each roll with a green top of leek; place in baking pan.

Cover and bake about 25 minutes until thoroughly cooked.

If desired uncover and place under broiler to brown.

Serve over rice with drippings.

› Cutlets

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