Chicken Cutlets cook up fast and delicious and topped with a strawberry avocado salsa make an easy weeknight dinner! Moist tender chicken, sweet tart strawberries and creamy avocados with a little heat from the jalapeños! You'll make this all spring and summer!
Chicken Cutlets are Weeknight Dinner Winners!
I'm a fan of easy weeknight dinners. Even though I love to cook, I really don't like laboring over a recipe. That's why most of my recipes are under 30 minutes. If you find one over that time, it's usually one that braises or roasts in an oven - my time involved is still usually under 30 minutes.
Now I know that you can cook a chicken breast in under 30 minutes, but usually a chicken breast is just too much meat. I love the size of chicken cutlets, in the words of Goldilocks, they are "just right." They cook in just about 3 minutes per side!
What are Chicken Cutlets? They are chicken breasts that have been halved horizontally. I am the first to admit that I am terrible at this. I tried it with these, but my results were less than optimal. Here is an article from Fine Cooking - How to Cut Chicken Cutlets. Whenever my store has cutlets on sale, I buy them and freeze them, so I always have some in the freezer.
How to Cook Chicken Cutlets
Step 1 - heat a skillet over medium high heat and drizzle with a little olive oil. Salt and pepper both sides of your chicken cutlets.
Step 2 - Place the chicken cutlets in the skillet - I use a Lodge Cast Iron Skillet and let them cook for 3 minutes without disturbing.
Step 3 - Turn the chicken over and cook for 3 more minutes on this side.
Tip - it's optional, but I cover mine with a lid for the second side of cooking. I think it keeps it more moist.
Step 4 - Remove from skillet.
Chicken Cutlets with Strawberry Avocado Salsa
This was so good, the perfect light dinner. As I mentioned in the first paragraph, I cut these cutlets myself and you can see in the photo of them in the skillet that I ended up with some smaller than others.
I served the two nice cutlets the first night with the salsa on the top. The next day, I made the rest of the cutlets and the salsa into a salad.
Chicken with Strawberry Salsa Salad!
To make the salad, just add some lettuce to a bowl. Dice the chicken and add it along with the rest of the strawberry salsa. Add some blueberries if you have them. I topped mine with Bourbon Candied Pecans and tossed it with a LLemon Poppy Seed Dressing. So good!
This easy recipe is going into regular rotation any time I can get some strawberries.
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Chicken Cutlets with Strawberry-Avocado Salsa
- 1 1/2 cups strawberries chopped
- 1/2 cup avocado peeled and diced
- 2 tablespoons jalapeño pepper minced seeded
- 2 tablespoons cilantro chopped fresh
- 2 teaspoons fresh lime juice
- 3/4 teaspoon kosher salt divided
- 1 tablespoon olive oil
- 4 chicken breast cutlets 4-ounce
- 1/4 teaspoon freshly ground black pepper
- 4 lime wedges
- 4 cups romaine or green lettuce leaves for serving
- Combine the strawberries, avocado, jalapeno, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl and set aside.
- Drizzle olive oil in a large skillet over medium high heat.
- Season both sides of chicken cutlets with salt and pepper and add to skillet. Cook for 3 minutes without disturbing.
- Turn chicken cutlets over and cook for 3 more minutes - optional to cover with a lid.
- Divide lettuce leaves among the plates (about 4 per plate). Divide the chicken amongst the plates and then top with salsa. Garnish with a lime wedge.
I found this recipe in an old 2015 Cooking Light Magazine. This post was originally published in 2015 and has been updated in 2019.