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How to Make Chicken Cutlets: Slicing and Pounding
How do you make chicken cutlets? Lay a chicken breast flat, hold it with your palm on top, and slice it horizontally into two thinner halves. Then place each piece between plastic wrap and pound it to an even 1/4" to 1/2" thickness. Our picks are the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish, for the horizontal slice, and the 15" Dual-Sided Meat Tenderizer ($179) for pounding.
Chicken breasts are thick at one end and thin at the other, so they cook unevenly. Cutlets solve that: they cook in minutes and stay juicy.
Cutlet thickness guide
| Thickness | Best for |
|---|---|
| 1/8" | Schnitzel, scaloppine |
| 1/4" | Breaded cutlets, chicken parm |
| 1/2" | Pan-seared or grilled cutlets |
Step by step
1. Chill and dry. Firm, cold chicken slices more cleanly. Pat it dry.
2. Remove the tenderloin. Pull off the loose strip on the underside and save it for strips or nuggets.
3. Slice horizontally. Place the breast flat near the edge of the board. Press your palm flat on top, fingers raised away from the blade. Starting at the thick end, slice parallel to the board with long, smooth strokes.
4. Pound. Put the halves between plastic wrap or in a zip-top bag. Pound from the center outward with the flat side of the tenderizer until evenly thick.
5. Season and cook. Season just before cooking. Bread them, or sear in a hot pan.
Butterflying vs. slicing
Butterflying means cutting almost all the way through and opening the breast like a book, which gives one large, thin piece. Slicing all the way through gives two cutlets. Both work; slicing is easier to portion.
Breading station
- Flour, seasoned with salt and pepper
- Beaten egg
- Breadcrumbs or panko
Use one hand for dry and one for wet to avoid clumpy fingers. Let breaded cutlets rest a few minutes before frying so the coating sets.
Common mistakes
- Pounding too hard tears the meat. Use firm, even taps.
- A dull knife makes the horizontal slice uneven and unsafe.
- Overcrowding the pan steams the cutlets instead of browning them.
The same technique works for pork and veal. See pork tenderloin medallions and the best knife for cutting chicken.
Food safety basics
- Use a separate board for raw meat, or wash the board, knife and your hands thoroughly with hot soapy water before moving on to produce.
- Keep meat refrigerated until you're ready to cut it.
- Cook to the USDA's recommended safe minimum internal temperature and check with a thermometer.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For clean horizontal slicing.
Meat Tenderizer 15", Dual Sided, Heavy Duty & Extra-Large Hammer ($179). A heavy, dual-sided tenderizer for even cutlets.
FAQ
What knife is best for slicing chicken cutlets?
A sharp chef's knife. The Dalstrong Shogun 8" Chef Knife ($129) makes a clean, even horizontal slice.
How thin should chicken cutlets be?
About 1/4" for breaded cutlets, 1/2" for searing.
Do you need a meat mallet?
It's the easiest way to get even thickness; the flat side works best.
How long do chicken cutlets take to cook?
Only a few minutes per side; confirm doneness with a thermometer.
Can you make cutlets ahead?
Yes. Slice and pound, then refrigerate covered until cooking.
