A:By chicken cutlet, I am assuming that it is a boneless chicken breast. I always make sure that they are the same thickness by putting them in a plastic bag and flatten them, this not only makes sure of them all cooking at the same rate, but it also breaks down the fiber slightly. I then dust them with flour, shaking and patting them to get off all excess. Then cook them over a medium heat until they are just done and slightly browned.
