Chicken Cutlet


The only thing that get’s in the way of this being healthy is the oil, flour and breadcrumbs

Let me tell you a simpler method I read in Cooks Illustrated!

Chicken Cutlet



2 large, 8oz boneless skinless chicken breast, halved longwise and pounded 1/4″ thick

1c panko bread crumbs

1 egg


1/4c vegetable oil


Prepare chicken as indicated above

place panko in a large sealable bag and pound until very small/ground, place in a shallow bowl

Place egg in a shallow bowl and mix. Add salt here (and NOT on the chicken)

Heat 12″ skillet to medium high heat with 1/4c of oil. Place a sprinkle of the oil in the pan and wait until it gets golden. When it does, it’s ready (who needs a thermometer?)

While this is heating, dredge each chicken piece in egg and then press it into the panko. Place it back on the plate so you have four pieces coated in panko.

Add chicken to the pan once that sprinkle of panko gets golden and cook about 4-5 minutes on each side- don’t move it-until it’s golden brown.

Place on a wire rack with a bunch of paper towels underneath and sprinkle with kosher salt.

Nutrition Facts

1 large chicken breast half (see photo)

Calories 275

Protein: 25g

Carbs: 18g (1 exchange for diabetics)



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