Quick, Easy, Delicious, and Nutritious Chicken Cutlets Recipe
Quick, Easy, Delicious, and Nutritious Chicken Cutlets Recipe
Cooking is an art form that thrives on creativity and adaptation. Feel free to modify this recipe to suit your taste or dietary needs. Here's how to whip up some quick, easy, yet delicious and nutritious chicken cutlets, with optional steps for those who love to experiment!
Ingredients: - Chicken cutlets, sliced thin - Breadcrumbs - Eggs - Italian dressing - Extra-virgin olive oil (for frying and coating) - Fresh cilantro (optional) - Finely shredded Parmesan (optional) - Garlic, peeled and sliced (optional)
Instructions
- Preheat your oven to 325°F.
- Prepare the Coating Mixtures: - In one bag, mix breadcrumbs. (Optional: Add fresh, chopped cilantro for its anti-inflammatory properties and a pop of green color. Consider adding finely shredded Parmesan for an amazing taste boost, more protein, and fewer carbs. Note: Parmesan powder is convenient but may contain anti-caking agents.) - In another bag, mix egg yolks with Italian dressing for a flavorful wet mixture.
- Prepare the Chicken: - Trim all fat and veins from the chicken cutlets (rinse) and slice them to your preferred thickness.
- Coat the Chicken: - Dip the cutlets first in the breadcrumb mixture, then into the egg/Italian dressing mixture, then back into in the breadcrumb mixture for a perfect coat.
- Cooking: - Heat a non-toxic frying pan over medium heat, sprayed with extra-virgin olive oil from a BPA-free spray bottle. (Optional: For added flavor, spray extra-virgin olive oil into the pan, add peeled and sliced garlic, and once removed, use the flavored oil to fry the breaded chicken. The garlic can later be used for garlic bread or knots.) - Place the chicken cutlets in a single layer in the frying pan. Spray the top with extra-virgin olive oil. Once the bottom side is browned, flip over and spray the top again with oil.
- Cooking: - Heat a non-toxic frying pan over medium heat, sprayed with extra-virgin olive oil from a BPA-free spray bottle. (Optional: For added flavor, spray extra-virgin olive oil into the pan, add peeled and sliced garlic, and once removed, use the flavored oil to fry the breaded chicken. The garlic can later be used for garlic bread or knots.) - Place the chicken cutlets in a single layer in the frying pan. Spray the top with extra-virgin olive oil. Once the bottom side is browned, flip over and spray the top again with oil.
- Bake: - After lightly browning, transfer the cutlets to glass cookware lightly coated with extra-virgin olive oil and cover. - Bake in the preheated oven until they reach an internal temperature of 165°F. If the cutlets are very thin, this should take just over 30 minutes but longer for thicker cutlets.
There's no need to flip them midway.Check the internal temperature at the thickest part of each cutlet. (Once they’ve reached their internal temperature of at least 165 you can uncover and cook for five more minutes to get a little crispy on top , but I don’t. You may also top with optional tomato sauce and mozzarella. Then cover, and put back in the oven until lightly melted. I skipped this step.)
Enjoy your quick, easy, delicious, and nutritious chicken cutlets! Perfect for a wholesome meal that doesn't compromise on taste or health.
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