Chicken thigh cutlets are a versatile and flavorful cut of chicken that come from the thigh portion. Chicken thighs are divided into two main parts – the thigh and the drumstick. Thigh cutlets are slices cut horizontally from the boneless, skinless chicken thigh meat.
Chicken thigh cutlets provide an excellent source of lean protein while remaining moist and tender after cooking. Compared to chicken breast, thighs have a more robust flavor from their higher fat content. Thighs also contain more collagen, which breaks down into gelatin when cooked, keeping the meat juicy.
Benefits of Chicken Thigh Cutlets
Chicken thigh cutlets offer several advantages over other chicken cuts:
More Flavor and Moisture
As mentioned, chicken thighs contain more fat and collagen compared to white meat chicken breasts. This gives thigh cutlets a richer flavor and keeps them moist during cooking. Chicken breasts can easily dry out and become tough.
Versatile
Chicken thigh cutlets work well in a wide variety of dishes. Their meaty texture stands up to bold seasonings and sauces. Thighs can be grilled, baked, sautéed, stir-fried, or used in casseroles, skewers, sandwiches, and more.
Budget-Friendly
Chicken thighs are often more economical than breasts. You can stretch your grocery dollars further by using thigh cutlets in meals instead of pricier breast meat.
Easy to Cook
Since thigh cutlets are thinner slices of meat, they cook up quickly on the stovetop or grill. Pieces cook evenly, avoiding the issue of dried outexteriors and undercooked interiors that can happen with whole chicken thighs.
How to Make Chicken Thigh Cutlets
Preparing chicken thigh cutlets at home is simple:
Ingredients
– 4 skinless, boneless chicken thighs
– 1⁄2 cup all-purpose flour
– 1 teaspoon paprika
– 1⁄2 teaspoon garlic powder
– 1⁄2 teaspoon salt
– 1⁄4 teaspoon pepper
– 2 tablespoons olive oil
Instructions
1. Rinse chicken thighs and pat dry with paper towels. Place between pieces of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound thighs to an even 1⁄4-inch thickness.
2. In a shallow bowl, mix together the flour, paprika, garlic powder, salt, and pepper. Dredge thigh cutlets in the flour mixture until fully coated on both sides.
3. Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add coated thigh cutlets. Cook for 3-5 minutes per side until browned and cooked through.
4. Transfer the cooked chicken thigh cutlets to a paper towel lined plate. Season with additional salt and pepper if desired. Serve warm.
How to Cook Chicken Thigh Cutlets
The thin nature of chicken thigh cutlets allows them to cook up quickly. Here are some recommended cooking methods:
Pan-Frying or Sautéing
– Coat cutlets with flour, breadcrumbs, or a simple seasoned flour mix as in the recipe above.
– Add 1-2 Tbsp oil to a skillet and heat over medium-high.
– Cook cutlets in batches for 2-5 minutes per side until browned and cooked through.
Baking
– Arrange cutlets on a baking sheet coated with oil or nonstick spray.
– Bake at 400°F for 10-15 minutes until no longer pink inside.
Grilling
– Lightly oil grate and preheat grill to medium-high.
– Place cutlets directly on oiled grates and grill 2-4 minutes per side.
Air Frying
– Coat cutlets with oil or cooking spray and desired seasonings.
– Air fry at 380°F for 8-12 minutes, flipping halfway through.
Chicken Thigh Cutlet Recipes
Chicken thigh cutlets pair well with various seasonings and ingredients. Here are some recipe ideas:
Chipotle Chicken Thigh Cutlets
– Coat cutlets with chipotle chili powder, cumin, oregano, and lime juice. Pan fry until crispy outside and cooked through.
Chicken Parmesan Cutlets
– Bread cutlets with seasoned panko breadcrumbs. Pan fry then top with tomato sauce and mozzarella cheese.
Balsamic Chicken Cutlets
– Sauté chicken in balsamic vinegar with garlic and Italian seasonings. Finish with grated Parmesan.
Buffalo Chicken Cutlets
– Fry cutlets then toss in Buffalo wing sauce. Serve with blue cheese dressing and celery sticks.
Teriyaki Chicken Thigh Cutlets
– Marinate cutlets in teriyaki sauce, ginger, and garlic. Grill or broil until caramelized.
Serving Suggestions
Chicken thigh cutlets are extremely versatile. Here are some serving ideas:
In Salads
– Dice or shred cooked thigh cutlets over green, grain, pasta, or fruit salads.
In Sandwiches/Wraps
– Use cutlets in sandwiches layered with condiments, cheese, lettuce, and tomato.
In Tacos
– Chop cutlets and add to warmed tortillas or taco shells along with taco toppings.
Over Rice
– Serve sautéed or grilled thigh cutlets over a bed of rice or cauliflower rice.
In Flatbreads/Pizza
– Top flatbreads or pizza crusts with cutlets, veggies, and cheese for a protein-packed meal.
In Pasta
– Toss chunks or shredded thigh meat with pasta, olive oil or sauce, and Parmesan.
Storage and Food Safety
Follow these guidelines when storing and prepping chicken thigh cutlets:
Storage
| Raw Chicken Cutlets | Cooked Chicken Cutlets |
|---|---|
| Store in the refrigerator up to 2 days. | Store in an airtight container up to 3-4 days. |
| Can be frozen for 4-6 months. | Can be frozen for 2-3 months. |
Food Safety
– Wash hands, utensils, and surfaces after handling raw chicken.
– Cook to an internal temperature of at least 165°F.
– Refrigerate leftovers within 2 hours.
– Reheat leftovers to 165°F.
Nutrition
Chicken thigh cutlets provide the following nutrition per 3-ounce serving:
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 140 | 18g | 7g | 0g |
Compared to chicken breasts, thighs have a bit more fat, but provide the same great protein content. The fat makes the thighs more moist and flavorful.
Chicken thigh cutlets are an easy, budget-friendly way to add lean protein to your diet. Their convenience, versatility, and full flavor make them an excellent alternative to bland chicken breasts. Use thigh cutlets to add juicy meatiness to weeknight dinners, sandwiches, salads, and more.