Three plates topped with pistachio-crusted chicken cutlets, arugula salad, and lemon wedges, with forks and knives on the side.
Aubrie Pick
1 of 5

Air Fryer Pistachio-Crusted Chicken Cutlets

For these air fryer chicken cutlets, thin pieces of chicken breast are dredged in a nutty lemon coating, then air fried until crispy and golden. It's an easy, healthy weeknight meal.

These pistachio-crusted chicken cutlets are an amazing, easy, quick dish. We added buttered garlic egg noodles and roasted asparagus with homemade bread. Everyone agreed it’s a keeper recipe!

Three chicken cutlets wrapped in prosciutto and covered in cheese in a skillet.
Eve Edelheit
2 of 5

Chicken Saltimbocca

Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, and a lovely pan sauce. And it's on the table in 30 minutes.

Omg! The chicken saltimbocca was so good! The crunchy coating on the chicken was delicious enough, but the addition of the sage, provolone, and prosciutto put it over the top. It was the most delicious thing I’ve had in a while–and I made it!

A crispy chicken schnitzel cutlet on a plate with sweet potato wedges and a herb vinaigrette
America’s Test Kitchen
3 of 5

Crispy Chicken Schnitzel with Panko

Although crispy chicken schnitzel is often served with fries, this recipe puts a healthy spin on the German classic and serves it with roasted sweet potato wedges. A zippy, herb-forward vinaigrette balances this sweetness and makes the side just as special as the cutlets. We also enjoy serving this dish with tahini sauce.

This crispy chicken schnitzel recipe is a great spin on panko-crusted chicken cutlets. Delicious, tender, and moist chicken with a crunchy coating. Yum!

The combo of vinaigrette with sweet potatoes is such a great idea. Why didn’t I think of that before? A new family favorite.

A spicy bacon-wrapped grilled chicken breast on top of a bun and tomato slices with the top half of the bun and some arugula next to it.
Brett Stevens
4 of 5

Spicy Grilled Chicken Sandwich

This magnificent sandwich is made with grilled, bacon-wrapped, and marinated chicken breast, tomatoes, arugula, a schmear of mayo, and a squishy bun.
A white plate with a lettuce, cherry tomato, and onion salad, beside a chicken breast coated in crisp breading. A knife and fork lay on the edge of the plate.
David Leite
5 of 5

Everything Bagel Chicken Cutlets

I’ve been making a variation of a mustard, parmesan, and panko-crusted chicken cutlet for quite a while, so adding this seasoning mix to the panko seemed like a win. To me, the real secret to this is letting it chill in the fridge for a while and letting the panko coating set. 

Easy, flavorful, and crunchy—just like America’s favorite bagel! This everything-bagel chicken cutlet packs a punch of yumminess in every single bite.

I paired it with smashed potatoes and a salad, but you can eat it as tenders with a side of French fries, over fluffy mashed potatoes or in a sandwich. It’s the perfect cutlet!

Kristy D.

Chicken Cutlet FAQs

What is a chicken cutlet?

Chicken cutlets are thin pieces of boneless chicken breast. They’re made by cutting the breast in half horizontally to create two thin pieces. To ensure even cooking, the cutlets are often pounded to an even thickness.

How do I cut chicken cutlets from a breast?

Lay the boneless, skinless chicken breast flat on a cutting board. Use one hand to hold the chicken in place, and with your other hand, use a sharp knife to slice through the breast horizontally to create two halves. If desired, you can cover the cutlets with a sheet of plastic wrap and pound them with a meat mallet to create an even thickness.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. I discovered how to slice raw chicken cutlets by accident. I get 3 thin cutlets and sometimes 4 if it’s really meaty. Use partially thawed cutlets or half frozen. I hold on end with a rubber glove cause they are cold and slice with a filet knife or any sharp knife. Voila!! Then I marinate overnight in buttermilk or even milk. They are so thin and tender.

    1. That’s a great technique, Shirley. I also find that the same works fabulously when slicing beef thinly. A keeper!