Pan-Fried Chicken Breast Cutlets

Cooking method

1. Step 1:

   

   How do you pan-fry chicken breast cutlets? Gather your ingredients. This was my first time making chicken cutlets this way. I came across the recipe online and was skeptical at first — I wasn't sure it would work out. I gave it a shot and was pleasantly surprised. The meat really does come out delicious, juicy, and tender, with a lovely aroma and very little fat.

2. Step 2:

   

   Slice the chicken breast into thin cutlets — as big as you like, either the full length of the breast or cut into halves. Pound the meat on both sides with a meat mallet.

3. Step 3:

   

   Rub the chicken with salt and the spice mix and let it marinate at room temperature for 15 minutes. Use any spices you like, or a store-bought poultry seasoning. I added a pinch of that.

4. Step 4:

   

   Cut parchment into squares sized to the cutlets — each square should be about twice the size of the piece of meat, with a little extra, if you don't want the fat to run onto the bottom of the pan as it cooks.

5. Step 5:

   

   Place a cutlet on one half of a parchment square, fold the other half tightly over the top, and set it in a well-heated dry skillet. I was worried the chicken would stick to the parchment and be hard to peel off, so I brushed it with a little oil. But you probably don't need to — the chicken releases plenty of juice as it cooks, which keeps it from sticking to the parchment.

6. Step 6:

   

   Reduce the heat to medium so the meat doesn't burn, and fry the cutlets just 5–7 minutes per side, until golden — you can see the color right through the parchment. If you like, peel it back and check for doneness with the tip of a sharp knife; the juices that run out should be clear. Take the chicken cutlets off the heat and serve right away with a side dish, or on their own as a main. Enjoy!