Perfect! Chicken cutlets are thin, tender, and cook quickly—great for a fast, flavorful meal. Here’s a simple way to make them:
Pan-Seared Chicken Cutlets
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt & pepper
- ½ cup all-purpose flour (for dredging)
- 2–3 tbsp olive oil or butter
- Optional: garlic powder, paprika, Italian seasoning
Steps:
- Prep the Chicken:
- Slice chicken breasts in half horizontally to make thin cutlets (or pound them to even thickness, about ½ inch).
- Season with salt, pepper, and optional spices.
- Dredge in Flour:
- Lightly coat each cutlet in flour, shaking off excess.
- Cook the Cutlets:
- Heat oil or butter in a skillet over medium-high heat.
- Cook cutlets 2–3 minutes per side until golden brown and internal temp reaches 165°F (74°C).
- Serve:
- Great with mashed potatoes, rice, pasta, or a simple salad.
- Optional: top with lemon juice, capers, or a light pan sauce for extra flavor.
If you want, I can also give a crispy breaded chicken cutlet version—like chicken schnitzel or chicken Parmesan style—for a crunchy, restaurant-style meal.
Do you want me to do that?
