High Protein Classic Breaded Cutlet
Elevate your mealtime with this High Protein Classic Breaded Cutlet, a wholesome twist on a beloved comfort food. Perfectly seasoned chicken breasts are transformed into golden, crispy cutlets through a coating of whole wheat breadcrumbs and grated Parmesan cheese, delivering flavor and texture while boosting protein content. This recipe is quick and simple, featuring a professional breading technique and a short cooking time, allowing you to enjoy restaurant-quality results from the comfort of your kitchen. A touch of paprika adds smoky warmth, while a fresh squeeze of lemon and optional parsley garnish ensure each bite is perfectly balanced. Ideal for a satisfying lunch, dinner, or even meal prep, this healthier take on breaded cutlets is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Parmesan cheese, grated
- 1 cup Whole wheat breadcrumbs
- 3 tablespoons Olive oil
- 4 pieces Lemon wedges
- 2 tablespoons Chopped parsley (optional)
Instructions
Start by preparing the chicken breasts. Use a sharp knife to cut each breast horizontally to create 4 thin cutlets in total.
Season the cutlets evenly on both sides with salt, black pepper, and paprika.
Set up a breading station with three shallow dishes: place flour in the first dish, whisked eggs in the second, and a mixture of parmesan cheese and breadcrumbs in the third.
Dredge each cutlet in flour, shaking off any excess. Then, dip it into the egg, ensuring it is fully coated. Allow any excess egg to drip off before pressing into the breadcrumb mixture until fully coated on both sides.
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, carefully add the breaded cutlets to the skillet. Depending on the size of the skillet, you may need to cook them in batches to avoid overcrowding.
Cook each cutlet for about 3-4 minutes per side, or until golden brown and cooked through.
Remove the cutlets from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the cutlets warm, garnished with lemon wedges and optionally sprinkle with chopped parsley for added freshness.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3903 mg | 170% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 5.4 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 428 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 659 mg | 14% | |
*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.
