Chicken Cutlets

Chuletas de Pollo

Preparation info
  • 4

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is a simple, quick low-cholesterol dish that I developed for “La Familia de Hoy” (“Today’s Family”), a series of brief Spanish-language spots on Univision, the Hispanic cable television company.


  • 4 small boneless chicken breast halves, skin removed
  • 1 large garlic clove, minced
  • 1 teaspoon


With a wooden mallet or veal pounder, pound the chicken breasts as thin as you can get them without tearing the meat. Rub them with the garlic, oregano, and a little salt. Combine the onion, vinegar, and 2 tablespoons of the oil in a shallow dish or plate. Turn the chicken breasts in the mixture and let rest for 30 minutes. Lift the chicken and onion from marinade, letting drain briefly.