Heart-Healthy Classic Breaded Cutlet
Elevate your dinner table with this Heart-Healthy Classic Breaded Cutlet, a wholesome twist on a beloved comfort food. Made with lean, skinless chicken breasts and coated in a flavorful mix of whole wheat breadcrumbs, nutrient-rich ground flaxseed, fresh parsley, and zesty lemon, this recipe delivers a perfect balance of crunchy texture and savory goodness—all without the guilt. Egg whites bind the coating for a lighter touch, while a quick spritz of olive oil spray ensures the breading turns golden and crispy as it bakes to perfection in the oven. Ready in just 35 minutes, this easy and nutritious dish is ideal for busy weeknights or special family dinners. Serve it with your favorite steamed vegetables or a crisp side salad for a balanced, satisfying meal that’s heart-smart and utterly delicious. Keywords: heart-healthy, baked chicken cutlet, whole wheat breadcrumbs, comfort food with a healthy twist.
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Recipe Information
Ingredients
- 4 pieces Skinless boneless chicken breast
- 1 cup Whole wheat breadcrumbs
- 2 tablespoons Ground flaxseed
- 2 tablespoons Parsley, finely chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Egg whites
- Olive oil spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.
Place chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound each breast to an even thickness of about 1/2 inch.
In a shallow dish, combine whole wheat breadcrumbs, ground flaxseed, parsley, lemon zest, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
In another shallow dish, beat the egg whites lightly with a fork.
Dip each chicken cutlet into the egg whites, allowing any excess to drip off, then dredge in the breadcrumb mixture, pressing gently to ensure an even coating.
Place the breaded cutlets onto the prepared baking sheet, leaving space between each piece.
Lightly spray the tops of the cutlets with olive oil spray to help the crust become golden and crispy.
Bake in the preheated oven for 10 minutes. Flip the cutlets over and bake for an additional 10 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
Remove from the oven and let rest for a few minutes before serving.
Serve with steamed vegetables or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 4.9 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
