Chicken cutlets on the Blackstone griddle are out of this world delicious. Follow our tips and your family will go crazy for them!
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Ever since I was kid, fried chicken cutlets have been one of my favorite meals. My mom made them all the time and now I make them for my kids. The whole family goes crazy for them!
I usually fry them in a pan on the kitchen stove, but one day I decided to try cooking chicken cutlets on my Blackstone griddle and the results were amazing!
In this article I’ll explain what chicken cutlets are, how to prepare and cook them outside on a griddle and what to serve with them, and some pro hacks to make them the tastiest dinner you’ve had in a long time!
Ready? Let’s go!
Chicken Cutlets vs Breast
When you go to the supermarket to buy chicken breast you’re going to see a few different cuts and they’re called different things. It’s important to know what you’re looking at so you buy the right thing.
Chicken breast is a lean cut of meat taken from the chest muscle on the underside of a chicken. A whole chicken contains one chicken breast with two halves which are generally separated and sole as individual breasts.
An individual chicken breast typically weighs about six to eight ounces, but it can vary. Every chicken is different.
Chicken cutlets are just a chicken breast that has been cut in half horizontally to make two thinner slices of meat. They’re often pounded with a mallet to make them thinner and more uniform.
Note - I've previously written about how to flatten chicken breast if you want to see how its done. I'd much rather flatten chicken breast myself because 1.) it's less expensive than cutlets and 2.) I can slice and pound them to the exact thickness I want.
Also called fillets, chicken cutlets cook more quickly and evenly than whole breasts.
You might also see chicken tenderloins at the supermarket. These chicken tenders come from a thin muscle underneath and loosely attached to the breast. Generally, they’re removed from the chicken breast and sold separately.
Shallow Fry vs Deep Fry
Deep frying is when you cook food in oil deep enough to fully submerge whatever you’re cooking. When you order fries at McDonald’s or fried calamari at a restaurant, those are both deep fried.
When you shallow fry something, you use a lot less oil and it’s typically done in a shallow pan instead of a deep fryer.
You can’t really deep fry anything directly on a Blackstone griddle because the oil would just spread all over the place. You could put a pot or an aluminum serving tray directly on your griddle with enough oil to deep fry, but that’s whole different topic.
If you’re making breaded chicken cutlets in your kitchen or outside on your Blackstone, shallow frying is the way to go.
Can You Cook Chicken Cutlets On A Griddle?
Yes, cooking chicken cutlets on a griddle is easy and they come out delicious. Set your griddle on medium heat, spread some oil on the surface, and cook the cutlets for about 3 to 4 minutes per side until golden brown. Yum!
What Do You Serve With Breaded Chicken Cutlets?
Chicken cutlets are so versatile they go well with almost anything including rice, pasta, salad, or a plate of veggies. You can also make a delicious sandwich with a breaded cutlet on Italian bread with fresh mozzarella cheese, arugula, roasted red peppers, and a balsamic glaze.
Here are some of my favorite side dishes to pair with breaded chicken cutlets:
Some other suggestions include:
- Chicken Parmesan – just add some marinara sauce and mozzarella cheese and bake until warm and melted.
- Sliced into strips or chunks and added to your favorite salad.
- Diced and used as a pizza topping.
- Cut up and put in a wrap with lettuce, tomato, and onion.
- Just eaten by itself!
Easy Chicken Cutlets On The Blackstone
Ingredients
- 2 boneless skinless chicken breasts (about 2 pounds)
- 2 large eggs
- ½ cup all purpose flour
- ½ cup panko breadcrumbs
- ½ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Oil for frying
Instructions
- If using full chicken breasts, slice in half horizontally and then pound them with a mallet until they are about ½ inch thick and relatively uniform. If using pre-cut chicken cutlets you can skip to the next step.
- Season each piece of chicken with salt and pepper.
- Add the breadcrumbs and cheese to a shallow bowl and mix together with your fingers.
- In another shallow bowl, whisk 2 eggs with a pinch of salt and pepper and a tablespoon of water.
- In a third shallow bowl, add the flour and season with salt and pepper. Mix to combine.
- Set up your breading station. From left to right, you want the chicken on the far left, then the flour, then the egg, followed by the breadcrumbs and finally a plate or dish to hold the breaded chicken.
- Take each piece of chicken and dredge in the flour, making sure to coat all sides. Tap off any excess.
- Dip the floured chicken in the egg mixture. Coat it well and let any excess drip off.
- Place the chicken in the breadcrumbs. Move it around so that it's completely coated and then transfer to the empty plate.
- Preheat your Blackstone griddle to medium heat.
- Pour a small pool of oil onto the cooking surface (enough that the entire chicken breast is in the oil) and place the chicken directly on it.
- Cook until golden brown on each side (about 6 to 8 minutes total), then remove and place on a rack or paper towels to absorb excess oil.
- Sprinkle with Kosher salt while still warm and serve immediately.
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