Lucas Delgado
Chicken cutlets are thin slices of chicken breast that can be grilled, used in salads, or cooked in dishes such as chicken marsala or chicken parmesan. The best way to cut chicken breast for cutlets is to slice it against the grain or muscle fibres. To do this, place the chicken breast flat on a cutting board and hold it down with your non-dominant hand, keeping your fingers and thumb as far upward as possible. Then, with a sharp knife, slice the chicken breast horizontally from the top to the bottom, cutting against the grain or perpendicular to the muscle fibres. You can also slice the chicken breast in half to create two cutlets or butterfly it by leaving a small hinge in the centre.
| Characteristics | Values |
|---|---|
| Cutting technique | Slice the chicken breast in half horizontally to create two thin cutlets. |
| Knife type | Use a sharp knife, such as a chef's knife or boning knife. |
| Knife placement | Hold the knife parallel to the cutting board and perpendicular to the muscle fibres or "grain" of the meat. |
| Hand placement | Hold the chicken breast with your non-dominant hand, keeping your fingers and thumb as far upward as possible for safety. |
| Cutting direction | Cut against the grain or perpendicular to the muscle fibres. |
| Cutlet thickness | Aim for cutlets that are around 1/2" thick. |
| Texture | Cutting against the grain creates a softer and more tender texture. |
| Applications | Cutlets are suitable for grilling, salads, German schnitzel, chicken sandwiches, and hot Italian sliders. |
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What You'll Learn
Identify the grain or muscle fibres in the chicken breast
Chicken breast muscle is usually considered a relatively homogeneous white muscle. However, studies have found different M-region structures in different fibres from this muscle. There is a gradation of fibre structure across the muscle. The muscle stains conventionally for Type-II fibres according to mATPase tests (the “white” part) but, in the small “red” part of the muscle, there are also Type-I fibres together with the Type-II fibres.
Chicken breast muscle fibres are influenced by age and intramuscular location. For example, the pectoralis major muscle has larger fibre diameters in its posterior portion than in its anterior or middle portions. The pectoralis minor muscle, on the other hand, does not show significant differences in fibre diameter.
Chicken breast muscle fibres also vary depending on the breed. For example, the breast muscle of fast-growing broilers primarily comprises glycolytic fibres, while the leg muscle has a few oxidative fibres in addition to glycolytic ones. Slow-growing broilers, on the other hand, have thicker muscle fibres in both the breast and leg muscles than fast-growing broilers.
The cooking method can also affect the muscle fibres of chicken breasts. For instance, sous-vide cooking can improve the sensory quality characteristics of white-striping chicken breast meat, making it tenderer and juicier.
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Hold the chicken breast with your non-knife hand
When holding the chicken breast with your non-knife hand, it is important to keep your fingers and thumb out of harm's way. Try to force your fingers and thumb as far upward as possible, almost as if you are trying to make a reversed cupped hand to hold the chicken down. This will ensure that your fingers are kept safe and away from the knife. If you are still uncomfortable with this method, you can purchase cut-resistant gloves from your local kitchen store. It is recommended to wear vinyl or latex gloves on top of these to prevent contamination from chicken juices.
When holding the chicken breast, you should also be mindful of the placement of the chicken on the cutting board. Position the chicken close to the edge of the board so that your knuckles do not bump against it as you slice. This will give you more space to manoeuvre the knife and reduce the risk of accidentally cutting yourself.
It is crucial to keep a firm grip on the chicken breast as you slice it. Hold it flat with the palm of your non-knife hand, applying enough pressure to stabilise the meat. This will help you achieve long, even strokes as you cut through the meat.
Additionally, be sure to keep the fingers of your supporting hand raised and away from the path of the knife. This will further reduce the risk of any accidental cuts. By following these guidelines, you can effectively and safely hold the chicken breast with your non-knife hand while slicing it against the grain for cutlets.
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Position your knife and cut against the grain
To slice chicken against the grain for cutlets, you'll want to start by placing the chicken breast flat on a cutting board. Use your non-dominant hand to hold down the breast, curling your fingertips under your knuckles to keep them safe.
Now, let's talk about identifying the grain. The grain refers to the muscle fibres or lines in the chicken breast. These lines might be hard to spot, so a helpful trick is to line the blade of your knife parallel to these lines, and you'll notice they are the little white "lines" in the breast.
Now that you've identified the grain, it's time to position your knife and cut against it. Hold your knife perpendicular to the grain lines. Carefully slice the chicken breast in half horizontally, cutting against the grain or perpendicular to the muscle fibre lines. Make long, even strokes to create slices about 1/4 to 1/2 inch thick.
If you want to create cutlets, you'll want to stop cutting just before your knife reaches the other side of the breast, leaving a small "hinge". This will give you a butterflied chicken breast, which cooks evenly and quickly. You can also completely slice through the centre of the breast to create two separate cutlets, perfect for grilling or salads.
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Cut the chicken into strips, then into cubes
To cut chicken into strips and then into cubes, begin by placing the chicken breast flat on a cutting board. Hold the breast with your non-dominant hand, tucking your fingers and thumb under your knuckles to keep them safe.
Next, identify the grain or muscle fibres in the chicken breast. These are the little white lines running through the meat. Line up the blade of your knife perpendicular to these lines, and slice the chicken into strips. Each strip should be about 1/2 to 3/4 inches wide.
Once you have cut the chicken into strips, place your hand over them and turn the entire group by 45 degrees. Now, cut through the strips horizontally, making 1/2-inch cuts to create cubes.
If you want smaller cubes, you can cut the strips in half lengthwise before making the horizontal cuts.
Cutting chicken against the grain in this way makes it more tender and easier to chew. It is ideal for stir-fries, salads, dips, appetizers, and any recipe where you want evenly cooked chicken.
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Use the cutlets for chicken sandwiches, hot Italian sliders, or German schnitzel
To make chicken sandwiches, heat your oven to 400ºF and line a sheet pan with parchment paper. Cut the chicken breasts in half lengthwise to get two thin slices, then pound them to an even thickness. Season both sides of the chicken cutlets with salt and pepper, then dredge them in flour, beaten egg, and breadcrumbs. Cook the cutlets in batches in a pan until golden, then transfer to the prepared sheet pan and bake for 12 minutes or until the internal temperature reaches 165ºF. To assemble the sandwiches, spread a sauce made from mayo, barbecue sauce, and dijon on toast, then top with pickles and cutlets.
Hot Italian sliders are packed with meats and cheeses. To make them, grease a baking dish and preheat your oven to 350ºF. Slice slider buns in half horizontally, leaving them attached if possible. Place the bottom halves in the baking dish and spread a thin layer of mayonnaise on them. Layer thinly sliced deli ham, salami, pepperoni, and provolone cheese evenly over the mayonnaise. You can also add pesto sauce, marinara, or pickles to your sliders.
Chicken schnitzel is a boneless chicken cutlet that has been pounded thin, breaded, and lightly pan-fried. To make it, place your cutlets on a cutting board covered with plastic wrap. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken to a thin, even thickness of about 1/4 inch. Set up three bowls: one with flour, garlic salt, paprika, and pepper; one with beaten eggs; and one with panko breadcrumbs. Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. Pan-fry the cutlets and sprinkle them with salt as soon as they come out of the oil. Squeeze fresh lemon juice over the crispy cutlets and serve immediately.
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Frequently asked questions
Place the chicken breast flat on a cutting board.
The grain or muscle fibres in the chicken breast are the little white lines running through the meat.
Hold the chicken breast with your non-knife hand, then slice the chicken with long, even strokes against the grain or perpendicular to the muscle fibres.
Each strip should be around 1/4 to 1/2 inch thick.
