30 Dinner Ideas Using Chicken Cutlets

If you’re like most moms, you’re probably wondering what else you can make using everyone’s favorite protein: chicken cutlets.

I belong to a Whatsapp cooking group whose members are always inspiring each other with new dinner ideas. One day, one member asked the rest of us to each post our go-to chicken cutlets recipe. So we did, and I compiled them all together. Here you go, and I hope a new dinner makes it onto your list!

Note that these are recipes/ideas from home cooks. The instructions might not be as detailed as formal recipes. If a baking temperature or cooking time is missing, go with your instincts.

Add your own go-to chicken dinner in the comments below!

In the Oven:

Sauté onion and garlic. Add red and green peppers. Add a little ketchup, salt, and pepper. Bake breaded cutlets on 350ºF for 15 minutes per side. Pour onion-pepper sauce over chicken and bake an additional 40 minutes.

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Dip cutlets into a mix of ketchup and mayo and then into French-fried onions. Bake on an oiled cookie sheet.

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Marinate cutlets in honey and mustard. Coat in crushed Terra Sticks. Spray with Pam and bake.

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Coat dark cutlets in honey and mustard. Bread in crushed corn flakes and French fried onions. Spray with Pam and bake 35-40 minutes uncovered.

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Crush cornflakes by hand and add flour and spices. Dip cutlet into egg and then press into cornflake mixture. Either fry or spray with Pam and bake. Serve in a salad with Russian dressing.

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Saute onions. Add spices, diced pastrami, and cubed cutlets. Fill wrap. Dip entire wrap into egg and then a combination of cornflake and panko crumbs. Bake uncovered @ 450ºF for 10-15 minutes per side until crispy. Cut wrap in half on slant and trim to create straight edge.

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Chinese chicken: 2 onions, 2 peppers, 1 can mushrooms, 1 can baby corn. Sauce: 1⁄4 cup olive oil, 1 cup brown sugar, 1⁄2 cup soy sauce, 3 crushed garlic cloves . Spray a 9×13 with Pam. Slice onion and pepper and add to pan. Then add mushroom and baby corn. Cut chicken into nuggets and coat in flour then place on top of vegetables – do not mix! Mix sauce ingredients and pour on top without mixing. Cover and bake 1 1⁄2 hours on 350ºF. Serve with rice or spaghetti.

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Chicken & broccoli: Cube cutlets and coat with flour then place in 9×13. Mix: 3 Tbsp soy sauce, 4 Tbsp water, 2-3 Tbsp oil, 1 cube garlic, 1⁄2 cup brown sugar, 1 Tbsp lemon juice, 2 Tbsp honey, 1⁄2 tsp salt, 1⁄4 tsp pepper, 1⁄2 tsp crushed red pepper. Pour over chicken, cover tightly and bake at 350ºF for 40 minutes. Add a bag of frozen broccoli and bake another 30-45 minutes. Serve over rice or pasta.

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Lo Mein: Cut cutlets into strips, coat in flour, and lay in 9×13 pan. Cover with sliced onions, 3 different colored peppers, can of mushrooms, can of baby corn, and any other veggies you like. Don’t mix. Sauce: 1⁄2 cup oil, 1⁄2 cup brown sugar, 1⁄2 cup soy sauce, 2 garlic cloves. Pour over veggies and bake at 350⁰F for 1⁄2 hour covered. Uncover, mix and bake another 20 minutes.

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Mix mayo and barbeque sauce and dip cutlets. Bread in flavored cornflake crumbs. Spray with Pam and bake.

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Teriyaki Chicken. 4 cutlets cut into 2 inch nuggets, 1 cup flour. Sauce: 1⁄2 cup sugar, 1⁄2 cup soy sauce, 1⁄4 cup apple cider vinegar, 1 clove minced garlic, 1⁄2 teaspoon ground ginger, black pepper to taste. Whisk sauce ingredients in a medium bowl. Dredge chicken pieces in flour then place them in a greased baking dish. Pour sauce over chicken. Bake at 350ºF uncovered for about 35 mins. Serve with Chinese rice.

(Chinese Rice: 1 cup rice, 2 1⁄2 cups water, 1⁄2 stick margarine or 1⁄4 cup oil, 5 Tbsp onion soup mix, 1 Tbsp soy sauce, salt and pepper to taste – combine all ingredients and bake covered at 350ºF for 1 hour).

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Shredded chicken gnocchi: 6 chicken cutlets, 1 onion, 1⁄4 cup canned mushrooms, 3⁄4 cup water, 3-4 scallions, 1 package gnocchi. Sauce: 2 Tbsp sugar, 2 Tbsp onion soup mix, 4 Tbsp white wine, 2 garlic cubes, 2 Tbsp soy sauce, 1 1⁄2 tsp salt, black pepper. Sauté onion until golden. Add mushroom and sauté 10-15 mins. Place cutlets in a baking pan. Mix sauce ingredients and pour over cutlets. Bake covered at 350ºF for 30 minutes. Shred chicken with a fork and add chicken plus sauce to the pan with the onion mixture. Add 3⁄4 cup water and cook for 4 minutes. Meanwhile, cook gnocchi according to package directions. Add to pan and mix everything together. Chop 3-4 scallions and sprinkle on top.

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Chicken quinoa stir-fry: 10 chicken cutlets, 1 onion, 1 yellow pepper, 1 red pepper, 2 cups quinoa. Marinade: 1⁄2 cup honey, 1⁄2 cup soy sauce, 2 Tbsp oil, 4 garlic cubes. Cut chicken into small strips and marinade for 1 hour. Slice onion and sauté. Add sliced peppers and sauté. Remove from skillet. Place cutlets in skillet and cook 4 mins per side. In the meantime, place 2 cups quinoa and 4 cups water in a pan and bake covered at 350ºF for 30-45 minutes. (Check to see that water is gone but be careful not to overbake). Toss everything together in the skillet and enjoy!

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Rotisserie style chicken skewers: 2 Tbsp barbeque sauce, 1 Tbsp teriyaki sauce, 1 Tbsp ketchup, 2 Tbsp mayonnaise, 1⁄2 tsp garlic powder, 1-2 cups corn flakes crumbs, 2 lbs chicken cutlets cut in strips or 12 small drumsticks, skin removed. Combine bbq sauce, teriyaki sauce, ketchup, mayonnaise and garlic powder. Dip cutlet into sauce and coat with corn flake crumbs. Thread onto wooden skewer, spray all sides and bake on 350ºF for 25 minutes over a 9×13. If using drumsticks, spray bottom of baking dish, place in pan, spray with additional spray and bake uncovered for 1 hour 15 minutes.

In the Grill Pan or On the Grill:

Rub olive oil + Montreal Steak Seasoning on chicken. Grill on the grill pan.

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Rub frozen basil and garlic cubes on chicken. Grill on grill pan.

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Grilled Chicken Salad: in a Ziploc bag, combine 1 lb chicken breasts, 1⁄4 cup olive oil, and a pinch of salt. Shake well until fully combined and coated. Add 1 tsp onion powder, 1 tsp garlic powder, 1 tsp parsley flakes, and 1 tsp black pepper. Shake and marinade for a few hours. Grill 5 mins per side.

In a large bowl combine leafy greens and sliced grilled cutlets. Combine equal parts mayo, honey, and mustard and pour over salad.

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Marinate chicken in garlic cubes, mustard, soy sauce, olive oil, salt, pepper and steak seasoning. Grill on grill pan.

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Marinate in spices and grill. Sauté onion and pastrami and serve over the grilled chicken.

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Marinated grilled chicken: 1⁄4 cup soy sauce, 4 Tbsp sugar, 1⁄4 cup ketchup, 1⁄2 cup honey, 1 clove garlic. Dressing for a salad: 1⁄2 cup mayo, 1⁄2 cup oil, 1 Tbsp sugar, 1⁄2 tsp soy sauce, 1⁄4 tsp vinegar, 1 cube garlic, 1 tsp mustard, 1⁄2 tsp salt, 1⁄2 tsp pepper.

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Grilled chicken skewers: Marinade: 3 Tbsp oil, 3 Tbsp lemon juice, 2 garlic cubes, salt – Cut chicken into cubes and marinade in above marinade. Let sit for an hour. Place on skewers, rotating between chicken and red onion cubes – grill on both sides.

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Marinade: 1⁄4 cup oil, 2 Tbsp mustard, 2 parsley cubes, 2 basil cubes, 2 garlic cubes, salt and pepper. Marinate chicken then grill. Barbeque dipping sauce: 1 cup barbeque sauce, 1⁄2 cup honey, 2 Tbsp mustard, 1⁄2 cup may

In the Pan:

Cut dark chicken cutlets into strips. Put into a bowl with pine nuts, shawarma spice, and olive oil. Let sit for 25 minutes and then saute until cooked.

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Saute strips of dark cutlets with chopped onion, crushed garlic, salt and pepper. Transfer to Pyrex with broccoli florets and more garlic. Drizzle oil and General Tso sauce. Sprinkle sesame and bake a few minutes covered.

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Honey mustard chicken cutlets: 1 lb chicken cutlets sliced in thin strips, 1⁄4 cup honey, 2 Tbsp spicy brown mustard, 1⁄2 Tbsp soy sauce, 1 Tbsp oil, 1 large onion in thin rings, 2 garlic cloves. Combine honey, mustard and soy sauce – pour over chicken and marinade 20 mins-overnight. In a large skillet, heat oil over medium heat and sauté onions until tender. Stir in the garlic and add chicken pieces. Sauté until fully cooked.

In the Crock-Pot:

Pulled chicken: 1 ½ cups barbeque sauce and 3⁄4 cup honey with chicken in a Crock-Pot all day. Pull. Serve in pita and drizzle with spicy mayo.

Fried:

Fire poppers. 1 1⁄2 lbs cutlets, cut into nuggets. Batter: 1⁄2 cup flour, 2 Tbsp cornstarch,2 Tbsp sugar (divided), 1 tsp baking powder, 1⁄2 cup water, 1 1⁄2 tsp canola oil plus more for frying, cubed, Sauce: ½ cup sugar, 1⁄2 cup packed brown sugar, 1/3 cup hot sauce, 1⁄4 cup honey.

Prepare the batter. Blend the flour, cornstarch, sugar and baking powder. Whisk in water and oil. Add chicken and stir to coat. Heat oil and add chicken in single layer when hot. Fry 3-4 mins per side until golden. Place fried chicken in 9×13. Whisk sugar,brown sugar,hot sauce and honey. Pour over chicken and bake uncovered at 350ºF for about 20 minutes.

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Schnitzel wraps: Dip thin cutlets into egg and seasoned corn flake crumbs. Fry and cut into strips. Lay on wrap with chummus, spicy mayo, and any veggies you like.

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Chicken nuggets: Batter: 1 cup flour, 1 tsp baking powder, 1 tsp salt, 2 eggs, 1 Tbsp paprika, 1⁄2 cup water, 2 tsp oil. Cut nuggets into bite-sized pieces, dip in batter and deep fry. Sauce: 1⁄2 cup ketchup, 1⁄2 cup vinegar, 3⁄4 cup water, 2 Tbsp lemon juice, 1 1⁄2 cup sugar, 1⁄2 cup brown sugar, 3 Tbsp cornstarch dissolved in 1⁄4 cup water – boil sauce ingredients on medium heat for 5-10 mins – serve with nuggets.

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Hot chip chicken fingers: 10 chicken cutlets, 8 1 oz bags of herr’s red hot potato chips, oil for frying. Batter: 1⁄2 c flour, 2 tbs corn starch, 2 eggs, 1⁄4 c water. Cut chicken into strips. Mix all batter ingredients and add chicken; toss to coat. Crush chips and dip cutlets in it. Fry in oil about 5 mins per side.

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Snap pea chicken: Cut chicken cutlets into strips and coat in flour (in a bag). Sauce: 1⁄4 cup soy sauce, 1⁄4 cup oil, 1 tsp salt, 1⁄2 tsp pepper, 3 garlic cloves  3⁄4 cup brown sugar – pour over chicken and bake covered for 1 hour. Add scallions and snap peas and bake another 15 mins.

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By Chani Biller