Chicken Cutlets

Chicken Cutlets can be made from chicken breasts that have been pounded to make the meat thinner and more uniform in thickness, or they can be made from meat from the legs, which is removed from the leg in one piece, then pounded thin. Cutlets made from leg meat are more flavourful than those made from breast meat.

Whichever part of the chicken the cutlet meat comes from, it is always sold boneless and skinless.

You can buy Chicken Cutlets in many states of preparation -- raw, cooked, breaded, unbreaded, spiced, etc. The breaded ones are sometimes not one solid piece of meat, but rather several pieces or even mashed chicken squished together and then breaded so that it appears as one piece, making it more of a "preformed ground chicken pattie" that is being sold as a cutlet.

Many meat sellers use the phrase "Chicken Cutlets" and "Chicken Fillets" interchangeably -- they often say "extra thick Chicken Cutlets", when in fact what they are selling is unpounded Chicken Fillets, or simply Chicken Breasts.

Cooking Tips for Chicken Cutlets

Chicken Cutlets are used in making dishes such as Chicken Parmesan.

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See Also: Chicken Fillets

Other entries for: Chicken
Bresse Chickens, Capons, Chantecler Chickens, Chicken Backs, Chicken Breast Strips, Chicken Breasts, Chicken Cutlets, Chicken Fillets, Chicken Legs, Chicken Necks, Chicken Pieces, Chicken Tenders, Chicken Wings, New York Dressed Chicken, Plymouth Rock Chickens, Poulards

Other entries for: Poultry
Bustards, Cornish Game Hen, Duck, Goose, Guinea Fowl, Parson's Nose, Poussin, Quail, Turkeys

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Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak