Chicken Fillets 110

Chicken Fillets 110 are skinless breast fillets at the 110 grade, sitting between our smallest and standard sizes. Ordering by grade keeps fillet size — and therefore cooking time — consistent across a busy service.

What it is

Boneless, skinless breast meat from the same fillet range as every grade we carry, with only the size differing between them.

How it is prepared

Whole, butterflied, batted, diced, strips, or portioned to a set weight, marinated to your own specification on request.

Typical trade use

This grade covers everyday portioned service, sandwiches, salads and any dish where a compact fillet plates neatly without extra trimming. It sits between Chicken Fillets 090 and Chicken Fillets 170. For a dark-meat alternative that tolerates a longer cook, see Chicken Thighs.

Ordering notes

Being lean, it needs a shorter, more attentive cook than dark meat cuts. Confirm the grade and quantity you need at the time of order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Is grade 110 the standard fillet size?

It sits between our smallest and mid-range grades — Chicken Fillets 170 is closer to what most kitchens treat as the standard main-course size.

Can these be batted out for schnitzel-style dishes?

Yes — batting to an even thickness is a standard option, and it’s a useful step on any fillet grade used for fast, high-heat cooking.

Do you supply marinated fillets?

Yes, to your own specification — tell us the marinade or seasoning brief when you order and we will prepare it accordingly.