Last Updated on November 15, 2025 by Kathay Lee
How to Cut Chicken Breasts Into Cutlets: A Simple Guide
Why Learn to Cut Your Own Chicken Cutlets?
Chicken cutlets cook faster than full breasts. They also cost less when you cut them yourself. A thick chicken breast becomes two thin pieces with one simple cut.
I’ve been preparing chicken this way for years. It saves money and gives me control over the size. Thin chicken pieces cook in just 3 to 5 minutes per side.
Store-bought cutlets cost more. A pack of chicken breasts gives you double the servings when you cut them yourself.
What You Need Before You Start
Essential Tools
You need just a few items:
- A sharp knife (chef’s knife works best)
- A sturdy cutting board
- Paper towels
- A clean workspace
The Right Knife Makes a Difference
A sharp knife cuts smoothly. Dull knives slip and create uneven pieces. Your knife should be at least 8 inches long.
I sharpen my knife before each use. This takes 30 seconds but makes the job much easier.
Choosing the Best Chicken for Cutlets
Fresh Chicken Selection
Look for these signs:
- Pink color with no gray spots
- Firm texture when touched
- Fresh smell (not sour)
- Package with no tears
Raw chicken should feel cold. Check the sell-by date before buying.
Boneless vs. Bone-In
Always use boneless chicken breasts for cutlets. Skinless chicken works best because skin gets in the way during cutting.
Some people prefer boneless chicken thighs. These have more fat and stay moist when cooked. The cutting method stays the same.
Preparing Your Chicken Safely
Food Safety First
Wash your hands before and after touching raw chicken. Keep the cutting board away from other foods.
Never rinse raw chicken in the sink. This spreads bacteria. Pat it dry with paper towels instead.
Setting Up Your Workspace
Place your cutting board on a damp towel. This stops it from sliding. Have a trash bag nearby for waste.
Clear space around your cutting board. You need room to work safely.
Step-by-Step: How to Cut Chicken Breasts Into Cutlets
Step 1: Dry the Chicken
Pat the chicken breast dry with paper towels. Wet chicken slips under the knife.
Place the breast flat on your cutting board. The thicker end should point toward your cutting hand.
Step 2: Position Your Hand Correctly
Place your free hand flat on top of the chicken. Press down gently. This keeps the meat steady.
Your palm acts as a guide. It also protects your fingers.
Step 3: Make the Cut
Hold your knife parallel to the cutting board. The blade should be flat, not angled.
Start cutting from the thick side. Slice slowly through the middle of the breast. Keep the knife level.
Use long, smooth strokes. Don’t saw back and forth. Let the knife do the work.
Step 4: Create Two Even Pieces
Keep cutting until you reach the other side. You now have two thin chicken cutlets.
Each piece should be about half an inch thick. This thickness cooks evenly.
Step 5: Check for Even Thickness
Place both cutlets flat. They should look similar in size.
If one piece is thicker, you can butterfly it again. Repeat the same cutting process.
Making Chicken Strips Instead
You can cut chicken breasts into strips for different chicken recipes. This method works great for stir-fries.
Slice the breast vertically instead of horizontally. Cut strips about one inch wide. These chicken strips cook in just 2 to 3 minutes.
Tips for Perfect Cutlets Every Time
The Partially Frozen Trick
Freeze chicken for 15 to 20 minutes before cutting. Firm chicken is easier to slice.
Don’t freeze it solid. Just until it feels firm to touch.
Keep Your Knife Sharp
A sharp knife cuts cleanly. Test your knife on a tomato. If it cuts without pressure, it’s sharp enough.
Work Slowly at First
Speed comes with practice. Focus on safety and even cuts when you’re learning.
I made uneven cuts at first. After cutting a few breasts, it became natural.
Storing Your Fresh Cutlets
Short-Term Storage
Use cutlets within 1 to 2 days. Keep them in the coldest part of your fridge.
Store them in a sealed container. This prevents cross-contamination.
Freezing for Later
Place cutlets on a baking sheet. Freeze them for one hour. This prevents sticking.
Transfer frozen cutlets to a freezer bag. Remove all air before sealing. They last up to 3 months.
Label the bag with the date. Frozen chicken stays safe indefinitely but quality drops after 3 months.
How to Cook Chicken Cutlets
Pan-Frying Method
Heat a pan over medium-high heat. Add one tablespoon of oil.
Cook cutlets for 3 to 4 minutes per side. They’re done when the inside reaches 165°F.
Making Breaded Chicken
Breaded chicken needs three steps:
- Dip cutlets in flour
- Coat with beaten egg
- Cover with breadcrumbs
Press the breadcrumbs firmly. This helps them stick during cooking.
Fry breaded chicken in half an inch of oil. Cook for 3 minutes per side until golden brown.
Other Cooking Methods
You can also:
- Bake cutlets at 400°F for 15 minutes
- Grill them for 3 minutes per side
- Add them to soups and stews
Thin chicken cooks fast. Watch carefully to avoid overcooking.
Popular Cutlet Recipes to Try
Classic Chicken Parmesan
Bread your cutlets and fry them. Top with marinara sauce and mozzarella. Bake until cheese melts.
This cutlet recipe feeds a family of four.
Lemon Herb Cutlets
Season cutlets with salt, pepper, and herbs. Pan-fry them. Squeeze fresh lemon juice on top before serving.
Asian-Style Cutlets
Marinate cutlets in soy sauce and ginger. Cook them quickly in a hot pan. Serve with rice and vegetables.
Common Problems and Solutions
Problem: Uneven Thickness
Solution: Keep your knife perfectly flat. Press your hand down evenly on top of the chicken.
Practice makes this easier. Your cuts will become more even over time.
Problem: Chicken Keeps Sliding
Solution: Dry the chicken thoroughly. Use a damp towel under your cutting board.
Some people use a textured cutting board. The grooves grip the meat better.
Problem: Knife Gets Stuck
Solution: Your knife might be dull. Sharpen it before trying again.
Use longer strokes instead of short sawing motions.
Safety Tips You Must Follow
Prevent Cross-Contamination
Use separate cutting boards for raw chicken and vegetables. Wash the board immediately after use.
Hot, soapy water kills bacteria. Scrub for at least 20 seconds.
Watch Your Fingers
Keep your fingertips curled under. Your knuckles guide the knife, not your fingertips.
Cut away from your body. Never pull the knife toward yourself.
Clean Everything Properly
Wash your knife, cutting board, and counters with hot water. Use soap or a mild bleach solution.
Change your dish towel after handling raw chicken. Bacteria spread easily on damp cloth.
Why Cutlets Work Better Than Whole Breasts
Whole chicken breasts are thick. The outside overcooks while the inside stays raw.
Cutlets solve this problem. They cook evenly all the way through. You get juicy meat without dry edges.
They also absorb marinades faster. The increased surface area means more flavor.
Making the Most of Your Chicken
One pound of chicken breasts yields about 4 cutlets. This serves 2 to 4 people depending on appetite.
Buy family packs when they’re on sale. Cut them all at once. Freeze what you don’t need immediately.
This approach saves time and money. You’ll always have chicken ready to cook.
Frequently Asked Questions
How thin should I cut chicken cutlets?
Cut them about half an inch thick. This thickness cooks quickly and evenly. Thinner pieces dry out easily.
Can I use chicken thighs instead of breasts?
Yes. Boneless chicken thighs work great for cutlets. They have more fat so they stay moist. Follow the same cutting method.
Do I need a special knife?
No. Any sharp chef’s knife works. The knife should be at least 8 inches long. Sharpness matters more than the type.
How do I know when cutlets are fully cooked?
Use a meat thermometer. The inside should reach 165°F. The meat turns white and juices run clear when done.
Can I cut frozen chicken?
Partially frozen chicken cuts easier. Don’t cut fully frozen chicken. It’s too hard and dangerous. Thaw it most of the way first.
How long do cutlets last in the fridge?
Use them within 1 to 2 days. Raw chicken spoils quickly. Freeze them if you won’t cook them soon.
What’s the best way to freeze cutlets?
Freeze cutlets individually on a baking sheet first. Then transfer them to a freezer bag. This prevents them from sticking together.
Can I make cutlets ahead of time?
Yes. Cut them the day before. Keep them in the fridge in a covered container. This saves time on busy nights.
Why are my cutlets tough?
Overcooking makes chicken tough. Thin cutlets need just 3 to 4 minutes per side. Use a timer to avoid cooking too long.
Do I need to pound cutlets flat?
Not if you cut them evenly. Some cutlet recipes call for pounding. This makes them even thinner and more tender.
Final Thoughts
Cutting chicken breasts into cutlets is a basic skill. It takes just a few minutes once you know how.
You save money and get better results. Your chicken cooks faster and tastes better.
Start with one or two breasts. Practice the technique. Soon it will feel natural.
Keep your knife sharp and your workspace clean. These two habits make the job safe and easy.
Try different chicken recipes with your cutlets. You’ll find many uses for these versatile pieces.
The next time you buy chicken breasts, you’ll know exactly what to do. Cut them into cutlets and enjoy quick, delicious meals all week long.