The even, solid texture of chicken breasts is ideal here (thighs tend to split when pounded).

  • source: Joy of Cooking (2019), p. 414
    • “Pan-Fried Chicken Cutlets I”

Ingredients

  • 4 (2 lb.) chicken breasts, boneless and skinless
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup flour
  • 3 tablespoons vegetable oil

Directions

  1. Trim any fat around the edges of the chicken breasts.

  2. Butterfly each breast:

    • Hold knife parallel to work surface
    • Slice lengthwise through the thicker side
    • Stop 1/2 inch from the opposite side to form a hinge
    • Open each breast like a book and flatten with your hand

  3. Place butterflied chicken between sheets of wax paper and pound with a mallet or rolling pin to flatten to 1/4 to 1/2 inch thick.

  4. If the breasts are too large for the pan once pounded, cut them in half.

  5. Season with salt and black pepper.

  6. Spread flour on a plate.

  7. Preheat the oven to 200°F.

  8. Heat vegetable oil in a large heavy skillet over medium-high heat.

  9. Working in batches, coat the cutlets with flour, shake off the excess, and cook until lightly browned, 2 to 3 minutes each side.

  10. Add more oil between batches if the skillet looks dry.

  11. As they finish cooking, transfer cutlets to a plate or baking sheet lined with paper towels and keep warm in the oven.

  12. Serve immediately or at room temperature.