A Dozen Delicious Chicken Cutlet Dinner Recipes

Cast Iron Chicken Piccata
Photo: Greg Dupree

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.

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Chicken Cutlets With Sun-Dried Tomato Cream Sauce

Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Photographer: Alison Miksch / Food Stylist: Melissa Gray / Prop Stylist: Christina Brockman

Sun-dried tomatoes cooked in the chicken drippings form the flavorful base of the beautiful orange-hued sauce in this chicken cutlet dish.

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Prosciutto-Wrapped Chicken Cutlets With Haricots Verts

Prosciutto-Wrapped Chicken Cutlets With Haricots Verts on a plate with a glass of water

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

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.

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Southwest Chicken Cutlet Rice Bowl

Southwest Chicken Cutlet Rice Bowl
Greg DuPree

Microwaveable long-grain white rice makes these hearty bowls a breeze to pull together on a weeknight.

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Parmesan Crusted Chicken

Parmesan Crusted Chicken
Photographer: Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen

Serve these cutlets over rice with a veggie side, or on a bun as a chicken Parmesan sandwich with marinara.

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Chicken Schnitzel With Cabbage-Carrot Slaw

Chicken Schnitzel with Cabbage-Carrot Slaw on a serving platter with a lemon wedge and serving spoon and fork on a table with a napkin, 3 plates, and a glass of water.

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

A tangy purple cabbage coleslaw helps cut through the richness of these crispy fried chicken cutlets.

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Easy Chicken Parmesan

Easy Chicken Parmesan

Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

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.

07 of 12

Chicken Scallopini

Chicken Scallopini
Caitlin Bensel, Prop Styling: Audrey Davis, Food Styling: Rishon Hanners

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.

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Cast-Iron Chicken Piccata

Cast Iron Chicken Piccata
Greg Dupree

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.

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Chicken Lombardy

Chicken Lombardy
Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Christina Daley

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.

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Pan-Grilled Chicken with Fresh Plum Salsa

Pan-Grilled Chicken with Fresh Plum Salsa
Jennifer Davick

The added sweetness of ripe plums and brown sugar in the salsa beautifully balances out the char on these grilled chicken cutlets.

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Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce
Jennifer Davick

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.

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Breaded Chicken Salad with Grapes, Honey, Almonds, and Broccoli

Breaded Chicken Salad with Grapes, Honey, Almonds, and Broccoli
Hector Sanchez

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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