James Kenji Lopez-Alt

The Secret Ingredient for the Juiciest, Most Flavorful Chicken Cutlets

Added 2025-09-17 13:00:16 +0000 UTC

This is a recipe I developed for the New York Times, and you can read it 100% free with these gift links:

Photo: David Malosh for The New York Times

Photo Food Stylist: Barrett Washburne

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You may love it. You may hate it. But there’s no denying that mayonnaise is one of the most unexpectedly powerful tools in the kitchen. In this new video, I revisit my NYT Cooking piece on why mayo works wonders for beef, pork, chicken, and even fish.

I know the idea of smearing mayonnaise on raw chicken might make some of you excited and others a little queasy, but hear me out: it works. Mayo is an emulsion of fat, water, and egg protein, which means it sticks to the meat, helps it brown faster, and keeps it juicy — all without leaving behind any “mayo” flavor. Mix it with anything — barbecue sauce, curry paste, chimichurri — and it won’t just cling better, it’ll cook better. With chicken cutlets, this trick is a game-changer: they cook through in minutes, but thanks to that mayo coating, you still get a golden, flavorful crust every time.

Here’s what makes it special:

Why it works: The emulsion spreads evenly, sticks to the surface, and turns into a browning-boosting layer when it hits the heat.
Better browning: Thin cuts like chicken cutlets or flank steak finally get a golden crust before overcooking.
No more burnt sauces: Mayo dilutes sweet sauces so they grill hot without scorching.
Flavor booster: It carries and locks in flavors from any marinade or condiment you mix in.

In the video, I show the technique with two different marinades on chicken cutlets finished on the grill, but you’ll see it works just as well on beef, pork, and fish. In my testing, there wasn’t a single marinade or sauce that wasn’t improved by mayo, no matter the cooking method — pan, oven, or grill.

Whether you’re a mayo-lover or a mayo-skeptic, this trick might just change the way you cook.