A scenario: Youre walking through the poultry department at your local grocer. “Aha!” you shout to no one in particular, having just spotted the key ingredient in tonights dinner: the boneless, skinless chicken thighs that, hours hence, will find themselves dredged, breaded, and panfried to a golden crisp before being sandwiched, with a tangy cabbage slaw, between slices of Pullman bread. Still, these round and uneven chicken thighs won’t do, so you take the package to the butchers counter at the grocery store, where they’ve always been very helpful.
“Pardon me,” you say, begging the attendants attention. “Wont you please pound these unruly chicken thighs into thin, flat, even cutlets for me?” Having never been turned away by a butcher at this particular establishment before, you stand, waiting confidently for your poultry to be pounded. And then the butchers refusal comes. Youre in shock. “Why!?” you bellow, to no one in particular. Defeated, you turn away.
This is a true story, describing events that recently befell our site director, David Tamarkin. But it leaves out the happy ending: Unwilling to accept defeat, David took his chicken thighs home to pound in the comfort of his own kitchen. Before leaving, though, he asked that butcher why he refused to pound the chicken thighs. The butchers response: It couldnt be done. “It wasnt just that he didnt want to do it,” David said. “The butcher was sure that another person couldn’t pound chicken thighs the same way they pound chicken breasts.” “.
While its true that chicken thighs are a touch more delicate than breasts—theyre made up of several different muscles, connected by fat and tissue, whereas breasts are just one muscle—it is possible to pound them to an even thickness. Also, chicken thighs can be used in any recipe that calls for pounded chicken breasts after being pounded evenly. Think saltimbocca, schnitzel, katsu, or even that simple chicken sandwich. Plus, youll get the unparalleled juiciness that thighs provide, compared to often dry and easy-to-overcook breasts.
If you too have an otherwise accommodating butcher who refuses to pound boneless chicken thighs for you, heres how to take matters into your own hands:
Pounded chicken, which is also called chicken schnitzel or chicken cutlets, is a tasty and versatile way to cook chicken. To make it, you pound chicken breasts until they are very thin, then coat them in bread crumbs and fry them in a pan. The result is a crunchy, crispy chicken cutlet that will please even the pickiest eaters.
What is Pounded Chicken?
Pounded chicken starts with boneless, skinless chicken breasts. Using a meat mallet or the bottom of a heavy pan, the chicken is pounded to an even thickness of about 1/2 inch. This helps the chicken cook quickly and evenly. It also allows the breading to adhere nicely.
After pounding the chicken is seasoned then dredged in a three-step breading process
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Flour – Helps the egg wash stick to the chicken.
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Egg wash – Helps the breadcrumbs adhere. Usually just beaten eggs with a bit of water.
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Breadcrumbs – Panko Japanese-style breadcrumbs are best for their ultra-crisp texture. Regular breadcrumbs work too.
The breaded chicken cutlets are then pan-fried in a bit of oil until deeply browned and cooked through.
Benefits of Pounded Chicken
There are several benefits to preparing chicken this way:
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Quick cooking: If you pound the chicken thin, it cooks very quickly, usually in just two to three minutes on each side. This makes it a great weeknight dinner option.
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Even cooking—The chicken cooks evenly because it’s the same thickness all over. No dry spots.
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Dry and crispy outside—The three-step breading process gives the chicken’s skin a very dry and crispy crust.
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Versatile – Pounded chicken goes well with many flavors. Try it plain, with lemon, marinara sauce, Ranch dressing, etc.
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Picky eater approved – The crunchy coating and mild chicken flavor means even picky kids will devour this.
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Healthier – Using a thin cutlet of chicken rather than thick breaded chicken means less calories and fat. And the coating adheres well even with a light breading.
Step-by-Step Guide to Making Pounded Chicken
Making pounded chicken at home is easy to do. Here is a step-by-step guide:
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1/2 cup flour
- 2 eggs, beaten with 2 Tbsp water
- 1 1/2 cups Panko breadcrumbs
- Salt and pepper
- Vegetable or coconut oil for frying
Equipment Needed
- Cutting board
- Sharp chef’s knife
- Sheet of plastic wrap
- Meat mallet or heavy pan for pounding
- 3 shallow dishes for breading station
- Large skillet
- Tongs
- Baking sheet lined with a wire rack
Instructions
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Butterfly the chicken breasts: Slice each breast horizontally through the thickness almost all the way through. Open it like a book.
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Pound the chicken: Place chicken between plastic wrap. Using a meat mallet or pan, pound chicken to an even 1/2″ thickness.
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Set up breading station: Place flour in one dish, egg wash in another, and panko in the third dish. Season flour with salt and pepper.
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Bread the chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat with panko. Set aside.
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Heat oil in skillet: Add 1/4″ oil to skillet over medium heat. When oil shimmers, it’s ready.
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Pan fry chicken: Add chicken pieces and pan fry for 2-3 minutes per side until deep golden brown.
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Finish in oven: Transfer chicken to wire rack on baking sheet in a 200°F oven to keep warm while cooking remaining chicken.
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Serve and enjoy! Serve the crispy pounded chicken right away with desired sauces or spices. Squeeze fresh lemon over the top.
Pounded chicken is an easy dinner option that’s great for busy weeknights. With its crunchy exterior and juicy interior, even picky eaters will love this recipe. Give it a try tonight!
Obtain boneless chicken thighs
Do yourself a favor and get boneless thighs. Deboning is a messy task if youre not used to it, and you could sacrifice a lot of meat in the process. This method works for skin-on or skinless thighs, so buy whichever you prefer.
Protect your counters
No one wants chicken juice all over their kitchen. So put one thigh at a time in a bag with a zipper. If you want to use less plastic, these silicone bags are great. In most recipes that call for pounding chicken breasts, you are told to butterfly the meat first. But since thighs are already thinner than breasts, you can skip that step here.
Cooking Tips : How to Pound Chicken Breast
FAQ
What are the three reasons we pounded our chicken before cooking?
Why Should I Pound My Chicken Breasts?”Why does pounding chicken breasts make them so delicious?”Goal #1: Even Thickness = Even Cooking. Goal #2: Thin Breasts = Faster Cooking. Goal #3: Thin Breasts = Moister Meat. Goal #4: Pounding = Tenderizing.
What’s the point of pounding meat?
It is an important step and is done to either help tenderize a piece of meat or done to even out pieces that might be thicker at one end, which would be the case for chicken breasts. Pounding with a mallet takes whatever piece of meat and sort of levels it throughout.
Does pounding chicken make it softer?
Pounding chicken breasts before cooking them helps to ensure even thickness, allowing for more even and quicker cooking. It also tenderizes the meat, making it more tender and juicy when cooked.