Ella Walter
Chicken cutlets are thin slices of chicken breast that are breaded and fried. They are a versatile dish that can be served in sandwiches, wraps, or on top of a salad. While they can be cooked in an air fryer or a deep fat fryer, they can also be shallow-fried in a pan. The cooking time for chicken cutlets varies depending on the method and desired level of doneness, but generally, they are fried for around 3 to 10 minutes on each side until golden brown and cooked through.
Characteristics and Values Table for Frying Chicken Cutlets
| Characteristics | Values |
|---|---|
| Type of Chicken | Boneless, Skinless Chicken Breasts |
| Cutlet Thickness | Thin, Even Slices |
| Cutlet Preparation | Pounded with a Mallet, Coated in Flour, Egg, and <co: 6,7,9,10,15>Breadcrumbs |
| Oil Type | Frying Oil, Clarified Butter |
| Oil Temperature | 180°C/350°F |
| Frying Time | 3-5 Minutes on Each Side, 8-10 Minutes in Total |
| Frying Method | Deep Frying, Shallow Frying, Air Frying |
| Serving Suggestions | Salads, Sandwiches, Snacks, Sides |
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What You'll Learn
Chicken cutlet preparation
Chicken cutlets are thin slices of chicken breast, and they can be made from either boneless or bone-in chicken. To make cutlets from a bone-in chicken breast, slice it horizontally through the middle to create two thinner, evenly sized pieces of meat. You can then remove the bones and set the tenderloin aside, working with just the main part of the breast. If you are using boneless chicken, you can either buy it pre-sliced or slice it yourself. You can also pound the chicken with a mallet to make the pieces thinner and ensure they are of even thickness.
Once you have prepared your chicken cutlets, you can season them with salt and pepper and then dredge them in flour, followed by egg, and finally breadcrumbs. You can also add some Parmesan cheese to the breadcrumbs for extra flavour. It is recommended to use one hand for the dry ingredients and the other for the wet ingredients to minimise mess.
When you are ready to start frying, heat about a quarter to half an inch of oil in a cast iron skillet or deep pan over medium-high heat. You can use either frying oil or clarified butter. To check if the oil is hot enough, place the back end of a wooden spoon into the oil – if little bubbles form around the wood, it is ready. If not, continue heating.
Once the oil is hot, add the cutlets to the pan. It is important not to overcrowd the pan, so add two cutlets at a time. Fry the chicken for about 3 to 5 minutes on each side, or until golden brown and cooked through. The cutlets are done when they float to the surface of the oil. You can also use a thermometer or cut into a piece to check if it is cooked to your liking.
When the cutlets are cooked, remove them from the oil and place them on a wire rack over a baking sheet to drain off any excess oil. You can also place them on paper towels or brown paper bags. Sprinkle with a pinch of salt while still hot to help draw out the final bit of moisture and make the chicken crispier.
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Cooking time
The cooking time for chicken cutlets in a deep fryer will depend on the thickness of the cutlet and the temperature of the oil. Chicken cutlets are thin slices of chicken breast, and the thinner the cutlet, the faster it will cook. If the cutlets are pounded with a mallet to make them even thinner, they will require less time in the deep fryer.
To ensure that the chicken is cooked through, fry the cutlets for around 10 minutes, turning them occasionally until they float on the surface of the oil. You can also check for doneness by using a thermometer or cutting into a piece. The internal temperature of the chicken cutlets should be 74°C (165°F).
If you are shallow-frying the chicken cutlets, you will need enough oil to cover at least half of the meat. Heat the oil to 180°C (350°F) and maintain this temperature while cooking. Shallow-frying may take a bit longer than deep-frying, as the chicken has direct contact with the pan, which can cause the batter to soften. Fry the cutlets for about 3 to 5 minutes on each side, or until they are golden brown and cooked through.
Some recipes suggest frying the chicken cutlets for 2 minutes on each side, which may be sufficient for thin cutlets. However, thicker cutlets or those that are not pounded with a mallet may require up to 8-10 minutes of frying time on each side.
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Oil temperature
When deep-frying chicken cutlets, it is important to ensure that the oil is at the correct temperature. This will ensure that the chicken is cooked thoroughly and that the batter is crispy.
The ideal temperature for deep-frying chicken cutlets is around 350°F/180°C. This temperature ensures that the chicken cooks evenly and that the batter becomes crispy without burning. If the oil is too hot, the batter will burn before the chicken is cooked through, and if it is not hot enough, the batter will absorb too much oil and become soggy.
To test if the oil is at the correct temperature, use a thermometer to check that it is at the desired temperature of 350°F/180°C. Alternatively, you can use a wooden spoon to test the temperature. Place the back end of the spoon into the oil, and if small bubbles form around the wood, the oil is hot enough. If there are no bubbles, the oil needs to be heated further.
It is important to maintain the oil temperature throughout the cooking process. If the oil temperature drops, the batter may become soggy, and if it rises too high, the chicken may burn. Adjust the heat source as needed to maintain the desired temperature.
Additionally, the thickness of the chicken cutlets can impact the cooking time and temperature. Thinner cutlets will cook faster and may require a slightly lower temperature to prevent overcooking, while thicker cutlets may need a slightly higher temperature and longer cooking time to ensure thorough cooking.
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Serving suggestions
Chicken cutlets are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:
Sandwiches or Wraps
A classic way to serve chicken cutlets is to place them inside a sandwich or wrap. You can add your favourite toppings and sauces to create a hearty and satisfying meal. This is a great option if you're looking for something portable and easy to eat.
Salads
Chicken cutlets also make a great salad topping. Try them with a simple salad of torn radicchio leaves, watercress, or arugula, tossed with lemon juice and olive oil. The crispiness of the chicken cutlets will add a nice texture to the salad, and the flavours will complement each other well.
Sides
Chicken cutlets can be served with a variety of sides, such as mashed potatoes, gravy, green beans, or biscuits. If you're looking for something crispy, you can also try making chicken cutlets wraps or crispy chicken wraps. These sides will add flavour and substance to your meal.
Chicken Parmesan
For a heartier dish, you can use chicken cutlets as the base for chicken parmesan. Top the cutlets with tomato sauce, mozzarella cheese, and Parmesan cheese, and bake until melted and bubbly. This is a classic comfort food that is sure to satisfy.
Snacks
Chicken cutlets can also be enjoyed as a snack, even straight out of the fridge! They are a great option if you're looking for something savoury and satisfying. You can also serve them with your favourite dips or sauces for added flavour.
Customise with Seasonings
Feel free to experiment with different seasonings to add extra flavour to your chicken cutlets. Some popular options include seasoned salt, ground black pepper, cayenne pepper, paprika, onion powder, garlic powder, white pepper, or a simple blend of salt and pepper.
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Chicken cutlet thickness
Chicken cutlets are thin slices of chicken breast, and the thinner they are, the faster they will cook. They are usually around 1/4 inch thick. You can buy them pre-sliced or slice them yourself. To do this, place a boneless, skinless chicken breast on a cutting board and use a sharp knife to slice through the middle of the breast horizontally, creating two thinner, evenly sized pieces. You can also cut the chicken breast at an angle, starting on the thick side and cutting towards the thin tapered side. If you want to create three cutlets, it may be easier to cut the tapered end first and then cut the remaining thick piece in half horizontally.
If your cutlets are uneven, you can use a meat pounder or the bottom of a sturdy skillet to gently pound the thicker parts until they reach an even thickness. Place the chicken between plastic wrap before pounding to avoid making holes in the meat. Go slowly and use slight lateral motions to coax the chicken into the desired shape.
Cutlets can be cooked in a deep fryer, skillet, or Dutch oven. Heat about 1/4 to 1/2 inch of oil to 350 F/180 C. You can use a high-heat oil like vegetable, canola, or peanut oil, but avoid extra-virgin olive oil as it has a low smoke point. Test the oil by placing the back of a wooden spoon into it; if bubbles appear, the oil is hot enough.
Once the oil is hot, add the cutlets one at a time, sweeping each through the oil before releasing it to help the breading set. Fry for about 3 to 5 minutes on each side, or until the chicken is floating and cooked through. It should be browned and crispy on the outside, and the meat inside should be opaque throughout with clear juices. Remove the cooked cutlets to a wire rack over a baking sheet to cool.
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Frequently asked questions
Chicken cutlets are thin and flat, so they don't take long to cook. Depending on the heat of the oil, they should be done in around 10 minutes.
The oil should be very hot, around 180C/350F.
You can check the internal temperature of the cutlets with a meat thermometer. You can also cut into one of the cutlets to ensure it is cooked through.
