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How To Fry Breaded Chicken Cutlets On The Blackstone (Super Easy!)

Chicken cutlets on the Blackstone griddle are out of this world delicious. Follow our tips and your family will go crazy for them!

Golden brown breaded chicken cutlets frying on a Blackstone griddle.

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.

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.

Some other suggestions include:

  • Chicken Parm – 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!

Breaded Chicken Cutlets On The Blackstone – Step By Step

Easy Chicken Cutlets Cooked On The Blackstone Griddle
Yield: 4 to 6 servings

Easy Chicken Cutlets Cooked On The Blackstone Griddle

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Breaded chicken cutlets are a staple in my house and the entire family loves them. Cooking them outside on the Blackstone griddle is easy and means less of a mess to clean in the kitchen...and they taste AMAZING!

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 3 large eggs
  • 1 cup all purpose flour
  • 1 1/2 cup panko breadcrumbs
  • 1 1/2 cup Italian style breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Oil for frying

Instructions

  1. If using full chicken breasts, slice in half horizontally and then pound them with a mallet until they are about 1/2 inch thick and relatively uniform. If using pre-cut chicken cutlets you can skip to the next step.
  2. Season each piece of chicken with salt and pepper.
  3. Add the breadcrumbs and cheese to a shallow bowl and mix together with your fingers.
  4. In another shallow bowl, whisk 3 eggs with a pinch of salt and pepper and a tablespoon of water.
  5. In a third shallow bowl, add the flour and season with salt and pepper. Mix to combine.
  6. 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.
  7. Take each piece of chicken and dredge in the flour, making sure to coat all sides. Tap off any excess.
  8. Dip the floured chicken in the egg mixture. Coat it well and let any excess drip off.
  9. Place the chicken in the breadcrumbs. Move it around so that it's completely coated and then transfer to the empty plate.
  10. Preheat your Blackstone griddle to medium heat.
  11. 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.
  12. 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.
  13. Sprinkle with Kosher salt while still warm and serve immediately.

Frequently Asked Questions

Let’s answer a few common questions you might have after reading this recipe for breaded chicken cutlets.

Do you need to dredge the cutlets in flour before breading?

Many people will say yes, that the flour helps the egg adhere and if you don’t dredge in flour your breading will slide off.

I don’t agree, and I often skip dredging and no one can tell the difference. The breading stays on just fine for me, so I’m not sure why so many people insist dredging is a must.

Wouldn’t it be better to season panko breadcrumbs yourself rather than mixing with pre-seasoned Italian breadcrumbs?

Yes, it probably would be. But sometimes I’m lazy and if I’m making chicken cutlets for my family I’m usually cooking between 4 and 5 pounds so I take a shortcut or two.

How do I know when the cutlets are fully cooked?

Chicken cutlets are thin and don’t take long to cook. You want to make sure they’re nice and golden brown, which takes about 3 to 4 minutes per side. To be sure, just insert and instant read thermometer and make sure the internal temperature reaches 165°F.

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