A thin, crispy chicken cutlet with a secret ingredient that adds the tastiest flavor, Flat Chicken is made with parmesan cheese and can be used in a variety of recipes.
Eaten with a squeeze of lemon or used in other recipes like these Bang Bang Chicken Sliders or a sheet pan Chicken Parmesan, chicken cutlets are such a versatile “ingredient” to keep on hand!
When our boys were younger, they used to refer to these breaded chicken cutlets as “Flat Chicken,” and the name eventually stuck. Panko bread crumbs and parmesan cheese are used to bread thin, crispy chicken cutlets. There is a secret ingredient in these chicken cutlets that really brings out the flavor.
Use Flat Chicken in salads, sandwiches, quick chicken parmesan, and my personal favorite, chicken Milanese. It goes without saying that you can eat these chicken cutlets plain, with a squeeze of lemon, or with your preferred dipping sauce!
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Place 4 pieces of chicken onto plastic wrap
Place the chicken breasts onto plastic wrap. Cover with another piece of plastic wrap. The chicken breast should be flattened to an even thickness using a mallet or rolling pin.
Pro tip: If you prefer, replace the plastic wrap with Ziploc bags.
Pounded Chicken Breast With Less Stress and Less Mess
Many recipes call for pounded or flattened chicken breasts. You want your breasts to be of an even thickness, which is the main motivation behind this.
One side is consistently thicker than the other. You want the chicken breast to be thin and symmetrical in thickness, especially in recipes that call for it to be rolled around something.
Only by beating it out flatter than it starts out can you accomplish that.
Only skinless, boneless breasts are used with the techniques presented here. You would have to remove the skin and bones if you were using bone-in ones.
The thicker portion of the chicken breast is frequently butterflyed out before being pounded out. That is also a great approach and calls for less pounding.
Because I disliked cleaning up the mess it made of my cutting boards, I came up with my own little “non-messy” method for pounding out the chicken breasts, as shown in the video and as noted in my instructions below. I also worry about possible contamination by things like Salmonella.
FAQ
What is the easiest way to flatten chicken breast?
If you have a meat mallet, you can use it when it comes to tools. Depending on the size of the chicken, if you don’t, try a rolling pin, the back of a skillet, or even the bottom of a mason jar. The breasts should be wrapped in wax paper or plastic wrap and pounded until the pieces are all the same thickness.
How do you flatten chicken breasts without a mallet?
Method. The chicken breast should be split almost in half and opened like a book. Roll out to flatten with a rolling pin, then lightly dust with the seasoned flour. The chicken should be cooked for 3 to 4 minutes on each side, until it is crisp, browned, and thoroughly cooked.
How do you flatten and cook chicken breast?
You can cook the entire chicken breast to the desired internal temperature at once by pounding it flat, giving you a juicier breast.
