Chicken Fillets 170

Chicken Fillets 170 are skinless breast fillets at the 170 grade, the size most kitchens treat as the standard main-course fillet. It is ordered on its own grade rather than as generic ‘chicken breast’ so that plating and cooking time stay consistent.

What it is

Boneless, skinless breast meat, part of the same fillet range as every grade we supply. At this size, the fillet is substantial enough to be the centre of the plate rather than a supporting component.

How it is prepared

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

Typical trade use

This is the grade used for main-course plating, grilled and pan-fried fillet dishes, and schnitzel-style work once batted out. It sits between Chicken Fillets 110 and Chicken Fillets 200+. Where a slower, more forgiving dark-meat cut is wanted for the same style of dish, Chicken Thigh Meat is worth comparing.

Ordering notes

As a lean cut it dries out quickly if overcooked — confirm the exact grade and any batting or butterflying requirement when you order so pieces arrive ready for service. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Is Chicken Fillets 170 the size most kitchens order?

It’s the grade we describe as the standard main-course size, though the right choice always depends on the specific dish and plate you’re building.

Can you supply it already batted for schnitzel?

Yes — batting to an even thickness is a standard preparation option, useful for any dish that needs the fillet to cook evenly and quickly.

What if I need a larger fillet for a stuffed dish?

Chicken Fillets 200+ and Chicken Fillets 250+ are our larger grades, better suited to stuffed and rolled preparations.