Chicken Cutlets

Store raw chicken cutlets in their original packaging or a sealed container. Use within 1-2 days if refrigerated, or freeze for longer storage.

For even cooking, pound the cutlets to a uniform thickness of about 1/4 to 1/2 inch.

Marinating for 30 minutes to a few hours can add flavor and tenderness.

Cook cutlets quickly over medium-high heat to avoid drying them out. Internal temperature should reach 165°F (74°C).

Pasta dishes

Salads

Sandwiches

Rice pilaf

Roasted vegetables

Overcooking the chicken, leading to dry and tough results.

Not pounding the cutlets to an even thickness, causing some parts to cook faster than others.

Crowding the pan when cooking, which lowers the temperature and results in steaming rather than searing.