Thin chicken cutlets are a weeknight lifesaver. Giving them a quick dusting of seasoned flour before cooking improves both texture and flavor, and they cook quickly on the stovetop with no oven time required.
Cutlets are simply chicken breasts sliced or pounded thin so they cook fast and evenly. Dredging the cutlets in a seasoned flour mixture serves two purposes: it creates a light golden crust and it seasons the chicken. As the floured chicken sautés in butter or oil, the browned bits left on the pan — called the fond — develop flavor that will enrich any pan sauce you make when you deglaze the skillet.
This simple floured-cutlet method works for thin or thicker cutlets and whole chicken breasts alike; thicker pieces will just take a bit longer to cook through.
- How to Slice Chicken Breasts into Cutlets
- How to Flour Chicken Cutlets
- Tips for Cooking Chicken Cutlets
- Floured Chicken Cutlets Recipes
- More Chicken Cooking Tips
- How to Flour Chicken Cutlets Recipe
How to Flour Chicken Cutlets: Thin chicken cutlets cook quickly, and dredging them in seasoned flour boosts the flavor of the chicken and the finished dish.
How to Slice Chicken Breasts into Cutlets
To halve a thick chicken breast into two thinner cutlets, place the breast on a cutting board and steady it with your non-dominant hand. Using a sharp chef’s knife, slice horizontally through the middle, starting at the thicker end to create two even pieces.
Kitchen Smarts
Chill the breasts in the freezer for 15–20 minutes before slicing. Slightly firmed-up meat is easier to cut cleanly.
Very large or thick breasts may be cut into three pieces: first slice vertically to separate the thinner side from the thicker side, then slice each portion horizontally into cutlets as needed. You can also pound the sliced cutlets between plastic wrap to even out thickness and make them even quicker to cook.
How to Flour Chicken Cutlets
- Prepare the seasoned flour: Put all-purpose flour in a shallow bowl, then add kosher salt, black pepper, and any additional seasonings you like (paprika, garlic powder, onion powder, or a pinch of cayenne work well). Mix until evenly blended.
- Coat the chicken: Dredge each cutlet in the seasoned flour, pressing lightly so the flour adheres. Use tongs or your hands, then tap off any excess flour.
Kitchen Smarts
A flour coating gives a lighter crust than a full breading (which usually involves egg and breadcrumbs).
- Cook the chicken: Heat a skillet over medium heat with a little olive oil or butter. Cook the floured cutlets in batches: brown the first side for 4–5 minutes until nicely golden, then flip and cook 1–2 minutes more until the chicken is opaque and cooked through. Serve with the browned side up. Reserve the pan drippings to make a quick pan sauce if desired.
Tips for Cooking Chicken Cutlets
- Thin cutlets can brown quickly but risk overcooking. To avoid dry meat, cook one side longer to develop color and the other side just until cooked through.
- When making a pan sauce, don’t wash away the fond — deglaze the pan with wine, stock, or lemon juice to capture those browned flavors.
- For the best presentation, plate the cutlets with the more browned side facing up.
Floured Chicken Cutlets Recipes
Seasoned, floured cutlets are a versatile starting point. Use them in recipes like:
Chicken Piccata
Chicken Parmigiana
Creamy Garlic Parmesan Chicken and Potatoes
Chicken Marsala
Parmesan-Garlic Mushroom Chicken
Easy Creamy Tuscan Chicken
More Chicken Cooking Tips
- How to pound chicken breasts to even thickness.
- How to roast a perfect whole chicken.
- Safe methods for thawing frozen chicken.
- Guidelines for how long to marinate chicken.
- How to cube chicken breast for stir-fries and recipes.
How to Flour Chicken Cutlets
Ingredients
- 1 cup all-purpose flour
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ to 1 teaspoon cayenne, paprika, onion powder, or garlic powder (optional)
- 1 ½ pounds thin-sliced boneless skinless chicken cutlets (about 1/2-inch thick)
- 2 tablespoons olive oil or unsalted butter (optional)
Instructions
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Place the flour in a shallow bowl. Add the salt, pepper, and any other seasonings and stir to combine.
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Dredge each cutlet in the flour, pressing so it’s well coated. Tap off excess flour. Prepare according to your recipe (sauté, brown, or fry).
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Or heat the olive oil or butter in a skillet over medium heat. In batches, sauté the floured cutlets about 4–5 minutes on the first side until golden, then flip and cook 1–2 minutes more until cooked through. Serve with the browned side up.
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Make a quick pan sauce if you like by deglazing the skillet with stock, wine, or lemon juice and scraping up the fond.
Notes
Pounding the cutlets after slicing evens their thickness and reduces cooking time. Very large breasts can be cut into three cutlets by first cutting vertically, then slicing horizontally as needed.