Chicken is one of the most commonly consumed meats worldwide. It is a versatile ingredient that can be prepared in many different ways, including frying, baking, grilling, and more. When chicken is sliced into thin, flat pieces before cooking, it is referred to by several names depending on factors like the cut of meat, cuisine, and preparation method. Some of the most common terms for thin chicken pieces are chicken cutlets, chicken paillards, chicken scaloppine, chicken schnitzel, and chicken Milanese.
Chicken Cutlets
Chicken cutlets are thin, flat pieces of chicken breast meat that have been sliced horizontally or pounded thin. Chicken cutlets are usually seasoned and then cooked by methods like pan-frying, breading and frying, or baking. The thin shape allows the cutlet to cook quickly while retaining juiciness. Chicken cutlets can come from either boneless, skinless chicken breasts or a chicken cutlet is sometimes made by slicing through a whole chicken breast horizontally to create two thin cutlets. Chicken cutlets are very versatile and can be used in dishes like chicken parmesan, chicken piccata, and chicken marsala.
Chicken Paillards
A chicken paillard is a French term that refers to a thin cutlet of chicken breast meat. To make a chicken paillard, the breast is sliced horizontally through the thickest part to create two even, flattened pieces. The chicken paillard is then quickly cooked over high heat by grilling, pan-frying, or broiling. Chicken paillards are often served with a pan sauce, compound butter, or fresh herbs and lemon. Their thin profile means they cook through very quickly while staying juicy. Chicken paillards make an easy and elegant weeknight dinner.
Chicken Scaloppine
Chicken scaloppine refers to thin slices of chicken breast, usually dredged in flour and sautéed. It originated as an Italian dish made with sliced veal cutlets, known as veal scaloppine. Chicken scaloppine uses the same quick-cooking method applied to thinly sliced chicken instead of veal. The chicken is pounded thin, dredged in flour, then cooked briefly in butter or oil over high heat. Chicken scaloppine is frequently paired with pan sauces like lemon, caper, white wine, and marsala. It’s a simple preparation that’s fast enough for a busy weeknight meal.
Chicken Schnitzel
Chicken schnitzel refers to thin cutlets of chicken breast that are breaded and fried. Schnitzel originated in Austria and Germany as a dish made with veal or pork. Chicken schnitzel applies the same technique to chicken. To make chicken schnitzel, chicken breasts are butterflied or pounded thin. The cutlets are seasoned, dredged in flour, dipped in egg, then coated with breadcrumbs before frying. The breading gives the schnitzel a crispy exterior. Chicken schnitzel is often served with lemon wedges or a creamy mushroom sauce. It’s a popular choice in German and Austrian restaurants.
Chicken Milanese
Chicken Milanese features thin chicken cutlets that are breaded and fried in the style of cotoletta Milanese, an Italian veal or beef cutlet dish. For chicken Milanese, chicken breasts are sliced horizontally into thin cutlets, seasoned, dredged in flour, dipped in egg wash, then coated with breadcrumbs. The breaded cutlets are fried in oil or butter until crispy and golden brown. Chicken Milanese is often topped with arugula and tomato salad or served with pasta in Italy. It makes a quick, easy Italian-inspired dinner.
Other Names for Thin Chicken Pieces
Chicken Fingers
Chicken fingers are thick, finger-shaped strips of chicken that are breaded and fried. The tender strips of boneless, skinless chicken breast are seasoned, coated in flour and breadcrumbs, then deep fried or baked until golden and crispy. Chicken fingers make a popular appetizer or main dish, especially for kids. They are commonly served with dipping sauces like barbecue, honey mustard, or ranch dressing.
Chicken Strips
Chicken strips are similar to chicken fingers, but are cut into thinner, flatter strips before breading and frying. They can be made from both chicken breast meat or chicken tenderloins. Chicken strips are popular on kids’ menus, as well as at casual dining restaurants, where they may be served as an appetizer with various dipping sauces.
Chicken Fajita Strips
Chicken fajita strips refer to thin strips of chicken breast tailored for making fajitas. The chicken is cut against the grain into long, thin slices then marinated in fajita seasoning. Onions and bell peppers are also cut into strips to make classic chicken fajitas. The chicken is sautéed with the veggies then served sizzling hot with warm tortillas, salsa, guacamole, sour cream and other taco fixings.
Chicken for Stir-Fry
Chicken intended for stir-fry dishes is thinly sliced across the grain of the meat. This allows the small strips of chicken to cook rapidly while retaining moisture. Common preparations include cutting the raw chicken into thin matchsticks or cubes before tossing it into a hot wok or skillet with stir-fry vegetables and sauce.
Nutrition of Thin Chicken Pieces
Chicken breast is considered a lean, healthy protein choice. Here is a nutritional comparison of 3 ounces of cooked chicken breast depending on the preparation method:
| Type | Calories | Fat (g) | Protein (g) |
|---|---|---|---|
| Roasted chicken breast | 140 | 3 | 26 |
| Pan-fried chicken cutlet | 162 | 4.5 | 28 |
| Chicken fingers, breaded and fried | 271 | 14 | 17 |
As the table shows, breaded and fried chicken tends to be higher in calories and fat than pan-fried or roasted chicken breast. However, all variations are high in protein. Thin chicken cutlets have a smaller portion size than a whole chicken breast, allowing better portion control. Overall, thin chicken cutlets and strips can be a healthy option when not cooked with too much added fat or breading.
How to Make Thin Chicken Cutlets
It’s easy to make thin chicken cutlets and strips at home. Here are some simple methods:
Butterfly Cutlets
– Place chicken breasts between sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound to an even 1/2-inch thickness.
– Remove plastic and carefully slice each breast horizontally through the thickest part to create two thin cutlets.
Paillards
– Slice chicken breasts horizontally through the thickest section.
– Place each piece between sheets of plastic wrap or wax paper. Pound with a meat mallet to a 1/4-inch thickness.
Chicken Strips
– Slice chicken breasts lengthwise into 1-inch strips.
– For thinner strips, stack 2-3 strips and slice lengthwise into 1/4-inch strips.
Chicken Cubes for Stir-Fry
– Cut chicken breasts into 1-inch cubes.
– For thinner pieces, slice each cube in half horizontally.
Pounding the chicken to an even thickness is key to quick cooking. Use gentle force with the mallet to avoid tearing the chicken. Once cut, thin chicken pieces can be used right away or stored in the refrigerator for 1-2 days until ready to cook.
Cooking Thin Chicken Cutlets
Thin chicken cutlets cook up tender and juicy in under 10 minutes. They are easy to prepare using common cooking methods:
Pan-Fried Chicken Cutlets
– Season cutlets with salt, pepper, herbs, etc.
– Optionally dredge in flour, breadcrumbs, or panko.
– Heat oil in a skillet over medium-high heat. Cook cutlets 2-3 minutes per side until browned and cooked through.
Baked Chicken Cutlets
– Coat cutlets with breadcrumbs, panko, or parmesan cheese.
– Arrange on a baking sheet sprayed with oil.
– Bake at 450°F for 5-7 minutes until crispy.
Grilled Chicken Cutlets
– Brush cutlets with oil and season as desired.
– Grill over direct high heat for 2-3 minutes per side.
Air Fryer Chicken Cutlets
– Toss cutlets in oil then breadcrumbs, spices, or panko.
– Air fry at 400°F for 4-6 minutes until browned and cooked through.
Cooking thin chicken cutlets in a pan, oven, grill or air fryer ensures they cook up quickly and stay tender. Breaded cutlets will have a crispy exterior. Serve chicken cutlets on their own or use in recipes like chicken parmesan, fajitas, curry, and more!
Popular Dishes Using Thin Chicken Pieces
Here are just some of the many delicious ways to use thin slices and cutlets of chicken:
Chicken Parmesan
Chicken cutlets are breaded and fried, then topped with tomato sauce and melted mozzarella cheese. Served over pasta.
Chicken Piccata
Pan-fried chicken cutlets served with a bright lemon-caper butter sauce. Often accompanied by pasta or risotto.
Chicken Fajitas
Thinly sliced chicken is sautéed with onions and bell peppers. Served sizzling hot with warm tortillas.
Chicken Stir-Fry
Thin strips of chicken are stir-fried with sliced veggies in an Asian sauce over rice or noodles.
Chicken Salad Sandwich
Shredded rotisserie chicken or chunks of poached chicken on bread with mayo, celery, lettuce, etc.
Chicken Strips and Fries
A popular kids’ meal of breaded chicken strips served with french fries and dipping sauce.
Chicken Souvlaki
Skewers of marinated chicken strips and veggies, grilled and served with tzatziki sauce.
Orange Chicken
Crispy fried chicken pieces in a sweet and tangy orange sauce, served over rice. Popular Chinese takeout dish.
Conclusion
Chicken can be cut into thin pieces, thin slices, strips, fingers, cubes, or cutlets for faster cooking and easy weeknight meals. Common names for these thin chicken pieces include chicken cutlets, chicken paillards, chicken scaloppine, chicken schnitzel, chicken Milanese, chicken fingers, and chicken for stir fry or fajitas. Look for thin chicken already cut at the grocery store, or slice breasts yourself into cutlets or strips. Thin chicken cooks up juicy and tender in under 10 minutes on the stovetop, in the oven, on the grill, or in the air fryer. These quick and easy chicken cutlets can be used in endless recipes from chicken parmesan to chicken souvlaki. With so many options, thin chicken pieces are a versatile ingredient for healthy, fast dinners any night of the week.