Chicken cutlets may just be chicken breasts thinly cut for quick cooking, but they’re also the secret to a speedy chicken dinner on a weeknight. Often fried until golden brown and crispy, cutlets can be used in so many more ways. They’re great wrapped in prosciutto or bacon, which adds fat and flavor to the lean cut. They’re also tasty simmered in a cream sauce, or topped with a zesty salsa. If you can’t find cutlets in the meat section of your grocery store, you can slice and pound out boneless, skinless chicken breasts instead. Scroll down for a dozen ideas on how to put this tender cut to use.
Sun-dried tomatoes cooked in the chicken drippings form the flavorful base of the beautiful orange-hued sauce in this chicken cutlet dish.
Sure, everything’s better with bacon, but have you tried adding prosciutto? The aged and dry-cured pork product adds deep savory flavor to lean meats like chicken.
Microwaveable long-grain white rice makes these hearty bowls a breeze to pull together on a weeknight.
Serve these cutlets over rice with a veggie side, or on a bun as a chicken Parmesan sandwich with marinara.
A tangy purple cabbage coleslaw helps cut through the richness of these crispy fried chicken cutlets.
You could likely broil anything under slabs of fresh mozzarella and it would taste great, but chicken cutlets fried to golden perfection are the perfect match for all that cheesy-goodness.
The creamy mushroom sauce for this chicken recipe uses dry white wine for flavor. Pro tip: Choose a wine you’d actually drink, as you’ll have some leftover to enjoy with your meal.
Lemon juice, capers, and butter make a super silky and tangy sauce for these pan-fried chicken cutlets. Have plenty of crusty bread or pasta ready to soak up every last bit of the sauce.
Here’s our answer to chicken marsala, with Fontina and Parmesan for added flavor and a nice cheese pull when you cut into the cutlet.
The added sweetness of ripe plums and brown sugar in the salsa beautifully balances out the char on these grilled chicken cutlets.
Pecans are a Southern staple, so it’s only natural to use them as a crunchy coating for a fun twist on breaded chicken cutlets.
Breaded cutlets help make this hearty salad a dinner-worthy dish. And the honey-mustard vinaigrette will have you gladly eating your veggies.
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