How to cook chicken cutlets in a cast-iron skillet

How to cook chicken cutlets in a cast-iron skillet - Person Cooking on Black Pan

We want to cook healthy chicken cutlets and were wondering if the best is to use our cast-iron pan rather than a regular pan.

Any advice on best practices for chicken cutlets cooked in cast-iron? Cooking time? Heat level?

We want to avoid the breaded version so we keep it even healthier.



Best Answer

Chicken breasts do not require extremely high heat, nor strong searing (in fact, they are quite easy to overcook), so while a cast iron pan is certainly effective, it is not required. Any quality pan will do.

If you are sauteing simple chicken breasts (perhaps lightly marinated or seasoned), the technique is quite simple.

Often, you are better off pan-roasting as follows:

  1. Preheat your pan for about 5 minutes over medium high flames (or burner setting if you are electric), and oil it lightly.

  2. Put the chicken breasts in, and leave undisturbed at medium heat until they are lightly browned on one side and released from the pan, 4-5 minutes.

  3. Flip the breasts over and again, leave undisturbed until lightly browned.

  4. If not done, place in a moderate (350 F, 180 C) oven until done, probably 5-10 minutes, depending on the thickness of your breasts.

    You will know they are done when they register 160 - 170 F (depending on your preference; I like the lower end of the range) on a high quality instant read thermometer. You will also learn to know when they are done based on the texture an how much resistance they have to being poked.

  5. Once they are done, remove them from the pan and let them rest a minute or two.

  6. During this time, you may optionally return the pan to the stove top and create a pan sauce of your choice.

While a little more work, pounding the with meat mallet (I don't own one, so I use an 8 inch skillet as a mallet) to an even thickness of no more than a little less than an inch (2 cm) will help them cook quickly and evenly.

Note: if you have true cutlets (which are about 1/4 inch thick, less than a CM), you will need to raise the heat slightly, and only cook for 2-3 minutes. The oven phase is unlikely to be necessary. Otherwise, the technique is the same.




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How do you cook chicken cutlets in cast iron?

Brown the chicken cutlets on each side for about 2 minutes. Then transfer the cast iron skillet to a preheated 375 degree oven for about 15 minutes. Cook the chicken cutlets until the internal temperature reaches 165 degrees.

How long does chicken breast take in cast iron?

If you only have a small cast iron skillet, cook the chicken in batches. Then, cook the chicken over medium heat for 8 minutes, flipping every 2 minutes. After 8 minutes the chicken should be fully cooked through with an internal temp of 165F. If it is not, continue cooking for an additional 2 minutes.

Do you fry chicken cutlets in olive oil or vegetable oil?

What's the best oil to fry chicken cutlets in? You can fry chicken cutlets in either high heat vegetable oil or olive oil. Just note that olive oil has a lower smoke point and is more likely to burn, so you need to keep a close eye on them as they cook and adjust the heat as needed.

What oil is best for frying chicken cutlets?

A high-heat oil like vegetable, canola, or peanut oil is best for frying chicken cutlets. Olive oil can be used since it has a relatively high smoke point, but extra-virgin olive oil is not recommended.



How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit




More answers regarding how to cook chicken cutlets in a cast-iron skillet

Answer 2

One of my favorite ways to cook chicken is to blacken it (I use Paul Prudhomme's Poultry Magic) and cook it in my skillet with clarified butter. I learned this when working in a restaurant in 20 years ago and it's been my favorite ever since!

Clarify the butter by throwing a stick in a glass Pyrex measuring cup (or similar) and microwaving until melted. Let is sit for a few minutes and all the fat will sink to the bottom. Pour it gently (so as to leave out the fat) into a heated cast iron pan. You get the taste of butter without the burning of the fat!

Try this for fish and steaks as well. I love blackened ribeye this way!

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