Step 1: Prepare the Chicken

Start by slicing the chicken: Place the chicken breast on a cutting board. Hold it flat with one hand and use a sharp knife to carefully slice the chicken horizontally to create thinner cutlets. This can make the chicken cook more evenly and faster.

Tenderize: If the cutlets are still thicker than desired, place them between two sheets of plastic wrap and gently pound them with a meat mallet to an even thickness of about ¼ inch.

Step 2: Season the Chicken

Season: Sprinkle both sides of each cutlet with salt and pepper. You can also add other seasonings like garlic powder, paprika, or a mix of your favorite herbs.

Marinate (optional): If you prefer a marinade, combine your chosen ingredients (like lemon juice, olive oil, herbs, and spices) in a bowl. Add the chicken and make sure it’s fully coated. Let it marinate in the refrigerator for at least 30 minutes or up to a few hours for more flavor.

Step 3: Cook the Chicken

Pan-fry method: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets. Cook for about 3-4 minutes on each side or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Bake method: Preheat your oven to 375°F (190°C). Place the seasoned or marinated chicken cutlets on a greased baking sheet. Bake for 15-20 minutes, or until the chicken is thoroughly cooked and juices run clear.

Step 4: Rest and Serve

Rest: Allow the chicken to rest for a few minutes after cooking. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.

Serve: Serve your cooked chicken cutlets with a side of vegetables, over a salad, or alongside pasta, depending on your preference.