Why is it called chicken cutlet?

Chicken cutlets are a staple in many kitchens across the globe, but have you ever stopped to wonder, “Why is it called a chicken cutlet?” Despite being a familiar term to many, the history and reasoning behind this name are less commonly known. In this article, we’ll dive into the origins, definitions, and variations of chicken cutlets. By the end, you’ll have a full understanding of what makes a cutlet a cutlet—and perhaps a few ideas for your next meal.

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What is a Chicken Cutlet?

A chicken cutlet typically refers to a thin slice of chicken breast that has been pounded flat or cut into thin pieces to cook quickly and evenly. This simple preparation makes chicken cutlets a go-to choice for home cooks and professional chefs alike, thanks to their versatility and speed of cooking.

Think of a chicken cutlet as a blank canvas. Whether you’re frying it up in breadcrumbs for a crispy, golden exterior, grilling it for a healthier take, or using it as the base for a sandwich or salad, the possibilities are endless. But at its core, a cutlet is just a thin, tender piece of chicken that cooks up in no time.

Why Chicken Breasts?

The reason chicken breasts are the cut of choice for cutlets is because they are naturally lean and tender. Unlike chicken thighs or wings, which have more fat and connective tissue, chicken breasts lend themselves well to quick cooking methods, such as pan-frying or grilling. By pounding the breast into a cutlet, you ensure even cooking throughout the meat, avoiding overcooked edges and undercooked centers.

In a way, chicken cutlets are like the Swiss Army knife of the kitchen. They’re reliable, versatile, and always useful when you need a quick, tasty meal. But how did they get this name?

The Origins of the Term ‘Cutlet’

The term “cutlet” comes from the French word “côtelette,” which originally referred to a small piece of meat taken from near the rib of an animal. While it’s easy to see how a cutlet would be made from beef or lamb ribs, you might wonder how chicken fits into the picture.

Rhetorical question: After all, chickens don’t have ribs large enough to yield a traditional cutlet, so why use the term?

The answer lies in how the word evolved over time. While “côtelette” initially referred to rib meat, it eventually became synonymous with any small, thin slice of meat that could be quickly cooked. This shift in meaning is likely why we now use “cutlet” to refer to thin slices of chicken breast, even though the original term had more to do with ribs than poultry.

A Historical Perspective

Back in the day, cutlets were usually made from veal or mutton and were considered a delicacy. As food preparation techniques became more widespread, the concept of cutlets expanded to include different types of meat, such as pork, beef, and eventually chicken. By the 19th century, chicken cutlets had become a popular dish in many parts of Europe and the United States.

But what really helped chicken cutlets gain popularity was their ability to be prepared in a variety of ways. Whether breaded and fried for schnitzel or pounded thin for quick sautéing, the chicken cutlet proved to be a versatile ingredient that fit into a wide array of culinary traditions.

How Chicken Cutlets Became Popular

Chicken cutlets didn’t become a household name overnight. Their rise in popularity can be attributed to a few key factors that helped make them a culinary favorite across different cultures.

A Fast and Convenient Option

The convenience of chicken cutlets can’t be overstated. As more people began to lead busier lives, quick and easy meals became more appealing. The chicken cutlet, which can go from raw to cooked in a matter of minutes, provided the perfect solution for busy home cooks who needed to get dinner on the table fast.

In the mid-20th century, the invention of kitchen appliances like food processors and meat tenderizers made it even easier to prepare cutlets at home. Suddenly, you didn’t need a chef’s knife or years of experience to make a perfectly thin cutlet. Anyone with basic kitchen tools could do it in their own home.

The Influence of Italian and German Cuisine

If you’ve ever eaten chicken parmigiana or wiener schnitzel, you’ve had a variation of the chicken cutlet. These dishes, which come from Italian and German culinary traditions respectively, helped spread the popularity of chicken cutlets across the globe. In both cases, the cutlet is breaded and fried to crispy perfection, then served with a variety of accompaniments like pasta, potatoes, or vegetables.

Just like how a melody sticks in your head after hearing it once, these delicious dishes left an impression on diners. Soon, people began making their own versions of chicken cutlets at home, experimenting with different seasonings, breading, and cooking methods. Today, there are countless variations of chicken cutlets available, each influenced by different cultural traditions.

What Makes a Chicken Cutlet Different?

When it comes to chicken, there are many ways to prepare the meat—roasting, grilling, frying, you name it. So, what sets a chicken cutlet apart from other methods of preparation?

The defining feature of a chicken cutlet is its thinness. By pounding the chicken breast into a uniform thickness, you ensure that it cooks evenly and quickly. This not only reduces the cooking time but also helps prevent the meat from drying out, a common problem when cooking chicken breasts.

In essence, a chicken cutlet is like a fast pass at an amusement park. While everyone else is waiting in line (or cooking their chicken breasts for longer), you’re already enjoying the ride—or in this case, the meal!

Pounded vs. Sliced Cutlets

There are two main ways to create a chicken cutlet: pounding or slicing.

1. Pounding: This method involves placing the chicken breast between two pieces of plastic wrap or wax paper and gently pounding it with a meat mallet until it reaches the desired thickness. This technique is great for ensuring that the cutlet is uniformly thin and cooks evenly.
2. Slicing: In this method, the chicken breast is carefully sliced in half horizontally to create two thin pieces. While not as uniform as pounding, slicing is a quicker method and can still produce an excellent cutlet.

Both methods have their pros and cons, but the goal is always the same: to create a thin piece of chicken that cooks quickly and retains its moisture.

Common Uses of Chicken Cutlets

Chicken cutlets are like the chameleons of the culinary world. They adapt to different flavors, cuisines, and cooking methods with ease. Here are some of the most common ways people enjoy chicken cutlets around the world.

Breaded and Fried

Perhaps the most popular way to prepare a chicken cutlet is to bread it and fry it. The process usually involves dredging the cutlet in flour, dipping it in egg, and coating it in breadcrumbs before frying it in oil. The result is a crispy, golden exterior with juicy chicken inside.

Dishes like chicken parmigiana or wiener schnitzel fall into this category and are beloved comfort foods in many households.

Grilled

For those seeking a healthier option, grilling a chicken cutlet is a fantastic choice. Because cutlets cook so quickly, they are less likely to dry out on the grill than a whole chicken breast. Grilled chicken cutlets can be used in salads, sandwiches, or served alongside roasted vegetables for a simple yet satisfying meal.

Stuffed

Another popular use of chicken cutlets is to stuff them with flavorful fillings like spinach and cheese or ham and herbs. The thinness of the cutlet makes it easy to roll or fold, creating a neat little package that holds all the filling inside.

Chicken cordon bleu is a famous example of a stuffed chicken cutlet. It’s made by stuffing the cutlet with ham and Swiss cheese, then breading and frying it to golden perfection.

How to Make a Chicken Cutlet

Making a chicken cutlet at home is easier than you might think. With a few basic tools and ingredients, you can whip up a delicious meal in no time.

Ingredients

• 2 chicken breasts
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Cooking oil (for frying)

Instructions

1. Prepare the Chicken: Start by placing your chicken breasts between two pieces of plastic wrap. Use a meat mallet to gently pound the chicken until it is about 1/4 inch thick. Alternatively, you can slice the chicken breasts in half horizontally to create thin cutlets.
2. Season: Sprinkle both sides of the chicken cutlets with salt and pepper.
3. Set Up the Breading Station: Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
4. Bread the Chicken: Dredge each cutlet in the flour, making sure to coat both sides. Next, dip the floured cutlet into the beaten eggs, then coat it with breadcrumbs.
5. Cook the Cutlet: Heat a few tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken cutlets. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve: Enjoy your chicken cutlets on their own, or serve them with pasta, salad, or your favorite side dish.

Variations Across the Globe

Chicken cutlets might be a common dish in many parts of the world, but each culture puts its own unique spin on this versatile meal. Here are a few international variations of the classic chicken cutlet.

Chicken Schnitzel (Germany)

In Germany, chicken cutlets are often breaded and fried to create a dish known as chicken schnitzel. This dish is traditionally served with lemon wedges and a side of potatoes or salad. The crispy exterior and tender interior make it a crowd-pleaser.

Chicken Milanese (Italy)

Chicken Milanese is Italy’s take on the chicken cutlet. The chicken is pounded thin, breaded, and fried, then typically served with a light arugula salad and lemon wedges. The freshness of the salad contrasts beautifully with the richness of the fried chicken.

Chicken Katsu (Japan)

In Japan, the chicken cutlet takes the form of chicken katsu, a dish where the chicken is breaded in panko breadcrumbs and fried until crispy. It’s usually served with rice, miso soup, and a tangy tonkatsu sauce for dipping.

Why the Name “Cutlet” Stuck

So, why is it called a chicken cutlet? The answer lies in a combination of tradition, evolution, and simplicity.

As we’ve seen, the term “cutlet” has its roots in French cuisine, where it originally referred to small, rib-like cuts of meat. Over time, the word evolved to include any small, thin piece of meat that could be cooked quickly. Chicken cutlets fit this definition perfectly, which is why the name has endured for so long.

In a way, the name “cutlet” has stuck because it’s both accurate and versatile—just like the dish itself. It’s a term that has stood the test of time, just like chicken cutlets have remained a staple in kitchens around the world.

FAQs about Chicken Cutlets

1. Are chicken cutlets healthy?

Chicken cutlets can be a healthy option, especially if you choose to grill or bake them instead of frying. They are a good source of lean protein and can be paired with vegetables or whole grains for a balanced meal.

2. Can I freeze chicken cutlets?

Yes, chicken cutlets freeze well. Just make sure to wrap them tightly in plastic wrap or store them in an airtight container before freezing. When you’re ready to cook them, thaw the cutlets in the refrigerator overnight.

3. How long do chicken cutlets take to cook?

Chicken cutlets typically cook in about 2-3 minutes per side when pan-fried. If you’re baking them, they’ll take around 15-20 minutes in a 400°F oven.

4. What’s the best way to reheat chicken cutlets?

To reheat chicken cutlets, place them in a preheated 350°F oven for about 10 minutes, or until they are warmed through. Avoid microwaving, as this can make the cutlets soggy.

5. Can I make chicken cutlets without breading?

Absolutely! You can skip the breading step and simply season the chicken with salt, pepper, and herbs before grilling or sautéing it.