Are you tired of the same old boring dinner routine? Look no further! Thin chicken cutlets are a game-changer for weeknights, and when cooked to crispy perfection, they can elevate any meal. In this article, we’re sharing 20 mouthwatering recipes that will take your taste buds on a culinary journey around the world.
From classic Italian-inspired dishes like Panko-Crusted Parmesan Thin Chicken Cutlets and Thin Chicken Cutlet Milanese with Arugula Salad, to spicy Korean-fusion flavors in our Thai Peanut Thin Chicken Cutlets, there’s something for everyone. We’ll also show you how to give your cutlets a crunchy exterior with Baked Thin Chicken Cutlets with Italian Breadcrumbs or Thin Chicken Cutlet Katsu with Tonkatsu Sauce.
Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish, our collection of crispy thin chicken cutlet recipes is sure to inspire. So, let’s get started!
Panko-Crusted Parmesan Thin Chicken Cutlets
A twist on the classic chicken cutlet, this recipe adds a crispy Panko crust and a burst of savory Parmesan flavor to tender thin-cut chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup Panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Dip each breast in flour, shaking off excess, then in beaten egg, and finally in Panko-Parmesan mixture, pressing gently to adhere.
4. Heat about 1/2 inch (1 cm) of olive oil in a large skillet over medium-high heat.
5. Cook chicken cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
6. Transfer to a baking sheet and bake for an additional 5-7 minutes, or until crispy and caramelized.
Cooking Time: 15-20 minutes
Lemon Garlic Herb Thin Chicken Cutlets
A bright and citrusy twist on classic chicken cutlets, this recipe combines the flavors of lemon, garlic, and herbs for a deliciously tender and juicy dish.
Ingredients:
– 4 thin chicken breast cutlets
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together garlic, lemon juice, and olive oil.
3. Place the chicken cutlets in a shallow dish and brush both sides with the lemon-garlic mixture.
4. Sprinkle chopped rosemary over the top of each cutlet.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until cooked through.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Spicy Honey Glazed Thin Chicken Cutlets
Elevate your chicken game with this sweet and spicy recipe that’s perfect for a weeknight dinner or a weekend brunch. Thin cutlets are glazed to perfection, resulting in a crispy exterior and juicy interior.
Ingredients:
– 4 boneless, skinless chicken breasts (thinly sliced)
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochujang (Korean chili paste)
– 1/4 teaspoon red pepper flakes
– 1/4 cup water
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, Gochujang, and red pepper flakes.
3. Dip each chicken cutlet into the glaze, coating both sides evenly.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Cook for 2-3 minutes per side or until cooked through.
5. Transfer to the oven and bake for an additional 5-7 minutes.
6. Serve immediately, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Thin Chicken Cutlet Piccata with Capers
A classic Italian dish gets a modern twist with this thin and tender chicken cutlet, pounded to perfection and served with a tangy caper sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– 2 tablespoons white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Pound each chicken breast to an even thickness of about 1/8 inch.
2. Season the chicken with salt and pepper.
3. Dredge the chicken in flour, shaking off excess.
4. Cook the chicken in butter for 2-3 minutes per side, or until cooked through.
5. Remove from heat and stir in garlic, capers, and white wine (if using).
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Air Fryer Thin Chicken Cutlets with Ranch Seasoning
Get crispy and flavorful chicken cutlets with minimal effort using your air fryer! This recipe is a quick and easy twist on traditional breaded chicken.
Ingredients:
– 4-6 thin chicken cutlets
– 1 tablespoon ranch seasoning
– 1/2 teaspoon paprika
– Salt, to taste
– Cooking spray or oil
Instructions:
1. Preheat air fryer to 375°F (190°C).
2. In a small bowl, mix together ranch seasoning and paprika.
3. Spray both sides of chicken cutlets with cooking spray or oil.
4. Sprinkle the ranch-paprika mixture evenly over both sides of the chicken.
5. Place chicken in the air fryer basket in a single layer.
6. Cook for 10-12 minutes, shaking halfway through.
7. Check for crispiness and cook an additional minute if needed.
Cooking Time: 10-12 minutes
Thin Chicken Cutlet Milanese with Arugula Salad
This classic Italian-inspired dish combines tender chicken cutlets with a crispy breading and a tangy arugula salad. Perfect for a quick and satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 large eggs
– Salt and pepper to taste
– Olive oil for frying
– 4 cups arugula leaves
– Lemon wedges (optional)
Instructions:
1. Pound the chicken breasts to a thin cutlet.
2. Season with salt and pepper.
3. Dredge in flour, shaking off excess.
4. Dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
5. Fry in hot olive oil until golden brown and crispy (about 3-4 minutes per side).
6. Serve immediately on top of arugula salad with lemon wedges if desired.
Cooking Time: 12-15 minutes
Maple Dijon Thin Chicken Cutlets
Elevate your weeknight dinner with this sweet and savory recipe featuring tender chicken cutlets smothered in a rich Maple Dijon sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken cutlets with salt, pepper, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, or until cooked through.
4. In a small bowl, whisk together maple syrup and Dijon mustard.
5. Place cooked chicken cutlets on a baking sheet lined with parchment paper. Brush Maple Dijon sauce evenly over each cutlet.
6. Bake for an additional 10-12 minutes, or until the glaze is caramelized and sticky.
7. Garnish with fresh parsley or thyme, if desired. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Thin Chicken Cutlet Schnitzel with Lingonberry Sauce
A classic Scandinavian-inspired dish, this thin chicken cutlet schnitzel is served with a sweet and tangy lingonberry sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs (Panko or regular)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Lingonberry jam or preserves (see note)
Instructions:
1. Prepare the breading station by placing the flour, egg, and breadcrumbs in three separate shallow dishes.
2. Pound each chicken breast to an even thickness of about 1/8 inch.
3. Dip each chicken cutlet in the flour, then the egg, and finally the breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry the breaded chicken for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve immediately with lingonberry sauce spooned over the top.
Cooking Time: About 15-20 minutes total.
Note: Lingonberry jam or preserves can be found at Scandinavian specialty stores or online. If unavailable, substitute with a sweet and tart fruit jam or preserve of your choice.
Baked Thin Chicken Cutlets with Italian Breadcrumbs
Elevate your chicken game with this simple and flavorful recipe that yields crispy and juicy cutlets. Perfect for a weeknight dinner or a quick lunch, these baked thin chicken cutlets are a great option.
Ingredients:
• 4 boneless, skinless chicken breasts
• 1 cup Italian breadcrumbs (Panko works well too)
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Italian breadcrumbs and Parmesan cheese.
3. Dip each chicken breast in the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
4. Place coated cutlets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Bake for 20-22 minutes or until cooked through, flipping halfway.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-22 minutes
Thin Chicken Cutlet Tacos with Lime Crema
Savor the flavors of Mexico with this twist on traditional tacos, featuring tender chicken cutlets and a zesty lime crema.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Lime crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. In a large bowl, whisk together lime juice, olive oil, garlic, cumin, paprika, salt, and pepper.
2. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with sliced chicken, lime crema, and desired toppings.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
Mix all ingredients until smooth. Refrigerate for up to 24 hours before serving.
Thai Peanut Thin Chicken Cutlets
Add a flavorful twist to your chicken with this Thai-inspired peanut sauce recipe. With just the right amount of spice and nutty goodness, this dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons lime juice
– 1 tablespoon grated ginger
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, ginger, curry paste, and cayenne pepper (if using).
3. Place chicken breasts on a baking sheet lined with parchment paper.
4. Brush the peanut sauce evenly over both sides of the chicken.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until cooked through.
Cooking Time: 20-25 minutes
Servings: 4
Thin Chicken Cutlet Parmesan with Mozzarella
A classic Italian-American dish gets a crispy twist in this recipe for thin chicken cutlets topped with melted mozzarella cheese and marinara sauce. Perfect as an entree or sandwich filler.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/4 cup milk
– Salt and pepper to taste
– Marinara sauce for serving (homemade or store-bought)
– Mozzarella cheese slices
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each chicken breast in the egg mixture, then coat in breadcrumb mixture.
4. Place coated cutlets on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until cooked through.
6. Top each cutlet with marinara sauce and mozzarella cheese slices.
7. Return to oven for an additional 2-3 minutes, until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Rosemary Butter Thin Chicken Cutlets
Add a flavorful twist to your chicken with this simple recipe featuring the aromatic combination of rosemary and butter.
Ingredients:
– 4 thin chicken cutlets
– 2 tbsp unsalted butter, softened
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together softened butter and chopped rosemary until well combined.
3. Season the chicken cutlets with salt and pepper on both sides.
4. Place the chicken cutlets on a baking sheet lined with parchment paper.
5. Spread a portion of the rosemary butter mixture evenly onto each chicken cutlet.
6. Bake for 15-20 minutes or until cooked through, flipping halfway.
Cooking Time: 15-20 minutes
Tips: For an added crispy exterior, broil the chicken for an additional 2-3 minutes. Serve hot and enjoy!
Thin Chicken Cutlet Stir-Fry with Vegetables
This quick and flavorful stir-fry is a great way to use up leftover chicken or cook thinly sliced chicken breasts for a protein-packed meal. With the addition of colorful vegetables, this dish is both healthy and delicious.
Ingredients:
– 4 thin chicken cutlets
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken cutlets and cook until browned, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the onion, garlic, bell pepper, and mushrooms. Cook until the vegetables are tender-crisp, about 5 minutes.
4. Add the cooked chicken back into the pan, along with soy sauce and oyster sauce (if using). Stir-fry everything together for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions (if using).
Cooking Time: 15-20 minutes
BBQ Glazed Thin Chicken Cutlets
Elevate your chicken game with this easy-to-make recipe that combines the sweetness of barbecue glaze with the smokiness of spices. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 4-6 thin chicken cutlets
– 1/2 cup BBQ glaze (store-bought or homemade)
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together BBQ glaze, smoked paprika, salt, and pepper.
3. Brush both sides of the chicken cutlets with olive oil.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Brush the BBQ glaze mixture evenly over the chicken, making sure they’re fully coated.
6. Bake for 20-25 minutes or until cooked through.
7. Let it rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
Thin Chicken Cutlet Katsu with Tonkatsu Sauce
Thin Chicken Cutlet Katsu with Tonkatsu Sauce Recipe
Get ready to enjoy a delicious Japanese-inspired dish with this simple recipe for thin chicken cutlet katsu served with a rich tonkatsu sauce. This classic combination is a staple in many Japanese restaurants and can be easily made at home.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg
– 1/2 cup tonkatsu sauce (homemade or store-bought)
– Vegetable oil for frying
Instructions:
1. Pound the chicken breasts to a thickness of about 1/4 inch.
2. Dip each chicken breast in flour, shaking off excess, then dip in beaten egg, and finally coat with panko breadcrumbs.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the breaded chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve immediately with tonkatsu sauce spooned over the top.
Cooking Time: 15-20 minutes
Garlic Butter Thin Chicken Cutlets with Herbs
Elevate your chicken game with this simple yet flavorful recipe that combines the richness of garlic butter and the brightness of fresh herbs. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 thin chicken cutlets
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic, butter, parsley, and thyme.
3. Place the chicken cutlets on a plate or tray and brush both sides with the garlic butter mixture.
4. Season with salt and pepper as desired.
5. Bake for 20-25 minutes or until cooked through.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Thin Chicken Cutlet Sandwiches with Pickles
Savor the perfect balance of crispy chicken, crunchy pickles, and soft bread in this delightful sandwich.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons butter, divided
– 4 slices white bread
– 2 cups pickle slices (any variety)
– Mayonnaise or mustard (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dip each chicken breast in the flour mixture, shaking off excess.
4. Butter one side of each bread slice.
5. Place two bread slices, buttered side down, on a baking sheet.
6. Top with a floured chicken breast, then a few pickle slices.
7. Drizzle with mayonnaise or mustard (if using).
8. Top with another bread slice, buttered side up.
9. Bake for 20-25 minutes or until the chicken is cooked through and the bread is toasted.
10. Serve immediately.
Cooking Time: 20-25 minutes
Balsamic Glazed Thin Chicken Cutlets
Elevate your chicken game with this sweet and savory recipe that’s perfect for a weeknight dinner or special occasion. Thinly sliced chicken cutlets are smothered in a rich balsamic glaze, resulting in a dish that’s both elegant and indulgent.
Ingredients:
– 4-6 boneless, skinless chicken breasts
– 1 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, and honey.
3. Place chicken cutlets in a shallow dish and brush the glaze evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Bake for 15-20 minutes or until cooked through.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 15-20 minutes
Thin Chicken Cutlet Fajitas with Peppers and Onions
Thin Chicken Cutlet Fajitas with Peppers and Onions
A flavorful and healthy twist on traditional fajitas, this recipe combines tender chicken cutlets, crunchy peppers, and caramelized onions for a delicious and satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 small flour tortillas
– Optional: sour cream, salsa, avocado, cilantro for toppings
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken cutlets and cook for 3-4 minutes per side, or until cooked through.
3. Remove the chicken from the skillet and set aside.
4. Add the sliced onions to the skillet and cook for 5 minutes, or until caramelized.
5. Add the bell peppers and garlic to the skillet and cook for an additional 2-3 minutes, or until tender.
6. Slice the cooked chicken into thin strips.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the fajitas by placing the chicken and vegetable mixture onto the tortillas and adding your desired toppings.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your weeknight dinners with these crispy thin chicken cutlet recipes! From classic Panko-Crusted Parmesan to bold Thai Peanut and sweet Maple Dijon, there’s something for everyone. Other mouthwatering options include Spicy Honey Glazed, Thin Chicken Cutlet Piccata, Air Fryer Ranch Seasoned, and many more. These easy-to-make recipes are perfect for busy weeknights, and can be served with a variety of sides and toppings to suit your taste. Whether you’re in the mood for Italian-inspired, Asian-style, or good old-fashioned comfort food, these 20 recipes have got you covered.
